Brussels Sprouts, Garlic, and Sweet Pepper Stir-Fry

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You can leave out the eggs, then iit would be vegan.

 

 

* Exported from MasterCook *

 

Brussels Sprouts, Garlic, and Sweet Pepper Stir-Fry

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oliveoil

5 to 10 large garlic cloves

1/4 cup vegetable stock or canned broth

1/4 teaspoon black bean sauce with chile (see note)

2 teaspoons hoisin sauce

1/2 pound medium Brussels sprouts -- larger ones cut in half,

bottoms with an X (about 1/8-inch deep)

1 red bell pepper -- seeds and inner ribs removed, thinly

slivered

4 cups firmly packed, thoroughly cleaned,

stemmed, coarsely shredded spinach, Swiss

chard, or beet greens

salt and freshly ground black pepper to

taste

2 hard-cooked eggs, chopped, for garnish

 

In hot oil in a large skillet or wok, stir-fry garlic until golden. Add

Brusssels sprouts and stir to coat with the oil. Add stock, black bean sauce,

and hoisin sauce and bring to a boil. Reduce heat. Simmer, covered, about 7 to

9 minutes, or until Brussels sprouts are about half-done.

Add the bell pepper and spinach. Cook, covered, for 3 to 5 minutes, or until

spinach is just wilted and the Brussels sprouts are tender. Don't overcook or

the Brussels sprouts will develop an odor. Season to taste with salt and

pepper. Remove from heat. Serve garnished with eggs.

Yield: 2 entree or 4 side-dish servings

 

 

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Per serving: 39 Calories (kcal); trace Total Fat; (6% calories from fat); 1g

Protein; 9g Carbohydrate; trace Cholesterol; 89mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : If black bean sauce with chile is not available, use black bean sauce,

which is sold in Asian groceries, supermarkets, and natural food stores. Add

ground red pepper to taste in this case.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0