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2 tbsp. olive oil
Heat the oil in a large sauté pan over medium-high heat.
Add shredded sprouts and cook, stirring, 2 minutes. Add ginger, orange zest and juice, and salt and pepper. Reduce heat to medium and continue cooking, stirring, until the sprouts are just cooked, 4 to 5 minutes. If pan gets dry, add a few tbsp. water. Serve immediately.
Author's Notes:
Posted by Netanya Hoffman
Nutritional Info Per Serving: N/A
450g (1 pound) Brussels sprouts, outer leaves removed and stems trimmed, either shredded in a food processor or cut in half and thinly sliced
1" piece of ginger root, peeled and finely grated
Grated zest and juice of one orange
Salt
Freshly ground pepper to taste
2 to 3 tbsp. water (optional)
Like a slaw but better. The Brussels sprouts give it a more delicate quality. The orange and ginger flavors really pop, and there's not a hint of the old-fashioned, cooked-to-death sprouts in this dish.