Ginger Sesame Sprouts Recipes

SESAME GINGER BRUSSELS SPROUTS

Steps:

• Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters.
• In a cup, stir together soy sauce, grated ginger and sesame oil.
• Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot. Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally.
• Increase heat to medium high, add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once.
• Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat; stir in soy sauce mixture.

GINGER & SESAME SPROUTS

Steps:

• Blanch the sprouts in boiling water and drain well. Heat most of the oil in a wok and add the ginger. Sizzle for a moment, then add the sprouts and stir-fry until hot. Scatter over the sesame seeds and drizzle with a touch more oil. Season with salt, if you like, and serve.

SESAME GINGER BRUSSEL SPROUTS

Steps:

• Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters. In cup, stir together soy sauce, grated ginger, and sesame oil.
• Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook about 5 mintues or until it begins to soften, stirring occasionally.
• Increase heat to medium-high; add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once. Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillte from heat; stir in a soy sauce mixture.

SHREDDED GINGERED BRUSSELS SPROUTS

Steps:

• Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.