Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Tim Cebula
Recipe by Cooking Light April 2015

Gallery

Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, sugar, vinegar, soy sauce, fish sauce, and crushed red pepper in a small bowl, stirring until sugar dissolves. Let stand at least 20 minutes. Heat a large skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add Brussels sprouts to pan in a single layer, cut side down. Cook, without stirring, 5 minutes or until cut sides are evenly browned. Turn sprouts, and reduce heat to medium; cook 3 minutes or until crisp-tender. Increase heat to medium-high. Add fish sauce mixture to pan, tossing to coat sprouts. Cook 1 minute or until liquid evaporates.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

84 calories; fat 4g; saturated fat 0.6g; mono fat 1.4g; poly fat 1.6g; protein 4g; carbohydrates 11g; fiber 4g; cholesterol 0mg; iron 2mg; sodium 168mg; calcium 48mg.
Advertisement
Advertisement