Brussels Sprouts Stir-Fry
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
1 medium clove garlic, crushed
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon crushed red-pepper flakes
3/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons light soy sauce
1 pint (3/4 pound) brussels sprouts
1/2 small head cauliflower
2 medium celery stalks
1 medium onion
1 medium yellow pepper
1 tablespoon sesame seeds
3 tablespoons salad oilIn medium bowl, mix garlic, cornstarch, sugar, salt, ginger, red-pepper flakes, chicken broth, lemon juice and soy sauce until blended; set aside.
Trim brussels sprouts; cut in half lenghtwise. Set aside. Cut cauliflower into flowerets; set aside. Cut celery diagonally into 1/4-inch-thick wedges; set aside. Julienne pepper; set aside.
In large skillet, over medium-high heat, toast sesame seeds, stirring frequently, until golden brown. Remove to small cup; set aside. In same skillet, heat salad oil over medium-high heat. Add brussels sprouts, cauliflower and celery; sauté 2 minutes. Add onion and pepper strips; sauté mixture 2 minutes longer.
Stir cornstarch mixxture to recombine; stir into vegetable mixture. Over medium heat, cook, stirring, until sauce is thickened and vegetables are tender-crisp, about 5 minutes. Sprinkle with toasted sesame seeds.
Make 4 to 6 servings