"I love brussels sprouts," says Melanie DuLac of Worcester, Massachusetts. "Prepared this way, they're nicely seasoned and get a bit of crunch from sesame seeds."
- 1/2 pound fresh brussels sprouts, halved
- 1-1/4 cups water, divided
- 1 teaspoon chicken bouillon granules
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 4 teaspoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon sesame seeds, toasted
- In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6-8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds. Yield: 2 servings.
Originally published as Sesame Brussels Sprouts in Taste of Home October/November 2002, p22
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