Brussels sprouts

Ginger Brussels Sprouts

5 ounces Brussels sprouts, washed and trimmed
1/2 cup water or defatted chicken broth
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 clove garlic, crushed
1/2 teaspoon sugar (optional)
Pinch of red pepper flakes (optional)

In a heavy medium saucepan, combine the water or broth, soy sauce, ginger, garlic, sugar and pepper flakes. Bring to a boil over medium-high heat and cook for 3 minutes. Add the sprouts, cover the pan and cook, stirring occasionally, or until sprouts are crisp-tender. Serve hot or chilled.

Serves 1.

From “Healthy Cooking for Two (Or Just You),” Frances Price, R.D., 1995.

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