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Brussels Sprouts with Ginger and Sesame
Preparation info
- Serves
2
Appears in
Published 2001
When boiled, then sautéed, Brussels sprouts are tender, mild, and bright. Ginger and sesame taste so natural with these mini-cabbages that you would think they were all born in Asia.
Ingredients
- About
10 ounces 1 -pint 1 tablespoon
Method
- Trim bases of Brussels sprouts and remove any yellowing or loose leaves. Halve (or quarter, as size dictates) sprouts lengthwise. Soak in lukewarm water, submerged with a saucer, for about 15 minutes.
- Drain sprouts. Drop into a large pot of boiling salted water. Cook over high heat until just tender throughout, about 4 minutes.
- Meanwhile, stir sesame
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