Brussels Sprouts, Asparagus & Bell Pepper Medley
January 06, 2012
Categories: Side Dishes, Vegetables, Asparagus, Brussels sprouts, Peppers, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Fall/Autumn, Rosh Hashanah, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"I created this yummy vegetable medley on the spur of the moment to go along with some grilled pork chops. DH didn't even realize that he was eating Brussels sprouts! Can also be used as a topping for baked potato or served on a bed or rice for a vegetarian meal. Any way its sure to please!"
- Serving Size: 1 (244 g)
- Calories 138.5
- Total Fat - 7.2 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 182.2 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 5.5 g
- Sugars - 5 g
- Protein - 5.3 g
- Calcium - 64.2 mg
- Iron - 2.6 mg
- Vitamin C - 111 mg
- Thiamin - 0.2 mg
Clean and remove hard ends from Brussels Sprouts.
Clean and remove stem and seeds from bell pepper.
Clean and remove woody sections of asparagus.
Course chop Brussels sprouts, asparagus and bell pepper.
Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
Add sprouts, bell pepper, asparagus, salt and pepper stirring frequently. Cook 5 minutes.
Add water and cook an additional 5-8 minutes or until vegetables are tender. (* Note: If using thicker asparagus, cooking times will increase.)
Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
Tips & Variations
No special items needed.