Brussels Sprouts Stir Fry with Onion and Mustard Seeds


The second Brussels sprouts dish demonstrated in the Gilmore Park Church community kitchen was a warm side dish.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-1

How do we maintain a vibrant green on Brussels sprouts when cooking them?

Ingredients

  • 8 cups (about 2 pounds/1 kg)  small Brussels sprouts
  • 1 tablespoon mustard seeds
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt and pepper each
  • 1/3 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-2

Source: this recipe is adapted from Canadian Living

Serves 6


Instructions

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-4Trim the base of the Brussels sprouts.

Cut an X in the bottom of each Brussels spouts.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-5In a large pot of boiling salted water, cook Brussels sprouts until tender crisp, about 6 minutes.

Drain and run under cold water; drain well.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-8To make the sauce, combine the chicken broth, lemon juice and Dijon mustard in a measuring cup.

Stir to blend well.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-9In a large dry frying pan, toast mustard seeds over medium heat, stirring until aromatic and seeds begin to pop, about 3 minutes.
Brussel-Sprouts-with-Onion-and-Mustard-Seeds-10Add oil.
Brussel-Sprouts-with-Onion-and-Mustard-Seeds-12Add onions and and cook over medium high heat for 2 minutes or until onion is softened.

dd garlic and cook for another 30 seconds.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-14Add Brussels sprouts and stir in the sauce, stir fry occasionally, until heated through and Brussels sprouts are coated with onions and mustard seeds, about 2 minutes.

Serve warm.

2 thoughts on “Brussels Sprouts Stir Fry with Onion and Mustard Seeds

  1. You can maintain the bright green colour in brussel sprouts by adding a 1/4 teaspoon of white vinegar and a big pinch to the water you boil them in. You also need to throw them into an icebath. Cool running water for some reason does not shock out the chlorophyll.

  2. I like Brussels sprouts, to prevent overcook,I usually cut it in half or in quarters if it is big one, and quick stir fry with union garlics and soya sauce. I like the slight bitter taste of it and that will enhance your immune system.

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