Stir-Fried Brussels Sprouts
Trim off the tough stem ends of the Brussels sprouts before quartering them. If you prefer to cook the Brussels sprouts without bacon, increase the olive oil to 1 tablespoon.
  • 1 teaspoon olive oil
  • 2 slices bacon, coarsely chopped (1-1/2 ounces)
  • 2 containers (10 ounces each) fresh Brussels sprouts, quartered
  • 1 carrot, cut into thin matchsticks
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 2 tablespoons reduced-sodium soy sauce
  • 3/4 teaspoon cornstarch
  • 3/4 teaspoon ground ginger

1. In large skillet, heat oil over low heat. Add bacon and cook, stirring occasionally, for 5 minutes or until bacon has rendered its fat and is crisp. Remove with a slotted spoon.

2. Add Brussels sprouts and carrot to pan and cook, stirring frequently, for 7 minutes or until Brussels sprouts are crisp-tender. Add garlic and cook 2 minutes.

3. Add salt and 1-1/4 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook 7 minutes or until Brussels sprouts are tender.

4. In small bowl, whisk together soy sauce, cornstarch, ginger, and 2 tablespoons of water. Add to pan, bring to a boil, and cook 1 minute or until sauce is lightly thickened. Add bacon, toss, and serve.

Nutritional Information
Per serving: 108 calories, 3.3g total fat, 0.9g saturated fat, 1.7g monounsaturated fat, 0.5g polyunsaturated fat, 6g dietary fiber, 7g protein, 16g carbohydrate, 3mg cholesterol, 510mg sodium.
Good source of: beta-carotene, fiber, folate, indoles, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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