Ginger Shredded Brussels Sprouts
August 15, 2014
Categories: Dinner, Lunch, Side Dishes, Vegetables, Brussels sprouts, Onions, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Labor Day, Sunday Dinner, Weeknight Meals, Skillet, Gluten-Free, Heart Healthy, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"If you prepare ahead of time then the cooking time is so fast. Low calorie tasty sprouts. I followed the original recipe but found that it needed more ginger and garlic. Recipe is from Taste of Home by James Schend with some modification by me"
- Serving Size: 1 (156.2 g)
- Calories 88.6
- Total Fat - 3.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 32.3 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 4.8 g
- Sugars - 3.3 g
- Protein - 4.1 g
- Calcium - 55 mg
- Iron - 1.7 mg
- Vitamin C - 97.6 mg
- Thiamin - 0.2 mg
Cut the trimmed sprouts in half, cut crosswise in thin slices.
Stir fry the sprouts in a large non stick skillet (medium High) for 3 minutes until just browned.
Keep stirring so the sprouts don't burn.
Add oil and toss.
Add garlic, ginger, onion, cook 2 minutes, stirring.
Season with salt & pepper.
Add water, cover, cook over medium heat for a further 2 minutes or until the veggies are tender.
Tips & Variations
- Large non stick skillet with lid