Brussel sprouts with garlic and ginger
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brussels sprouts, ends trimmed |
| 1½ | cup | Vegetable stock or water |
| 1 | tablespoon | Garlic - minced |
| 1 | tablespoon | Gringer root - fresh grated |
| 1 | teaspoon | Lemon - grated |
| 1½ | teaspoon | Anise seed |
| Salt | ||
| Pepper | ||
Directions
Cut the brussels sprouts in half. Place flat side down on a cutting board and cut the sprouts into very thin strips; you'll have about 3 cups.
Bring 1 cup of stock or water to a simmer in a larger saute pan.
Add the sprouts, garlic, ginger, and lemon zest. Cook, uncovered, over high heat, stirring often until the sprouts are tender-crisp, 5 to 7 minutes. Add more broth or water as needed. Stir in anise seed and season with salt and pepper to taste. Serve with steamed rice.
Source: the Pittsburgh, Pa Post-Gazette (23 Oct 1994) who got it from the book "Eat More, Weight Less" by Dean Ornish, HarperCollins, 1993.
Submitted By JEFF THOMAS On 11-21-94
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