VCE--Stir-Fried Sprouts with Cashews

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* Exported from MasterCook *

 

Stir-Fried Sprouts with Cashews

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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6 Brussels sprouts -- trimmed & sliced into 1/4 " strips

6 ounces sprouted lentils, peas, adzuki, or other

firm sprouts

1 1/2 tablespoons sesame or mustard oil

1/4 teaspoon cumin seeds

3 cloves garlic -- finely chopped

1 bunch scallions -- including 2 inches of the greens, chopped

1 small onion -- quartered & thinly sliced

1/2 cup toasted cashews

salt

2 tablespoons lime juice to taste

 

Steam the Brussels sprouts until barely tender, then rinse and set aside. Steam

the sprouted beans until they're tender, about 3 to 5 minutes.

 

Heat the oil in a wok, add the cumin seeds, and fry until they're aromatic and

lightly browned. Add the garlic and, as soon as it begins to color, add the

scallions and onion. Stir-fry until the onion is translucent, 3 to 4 minutes.

Lower the heat and add the Brussels sprouts, sprouted legumes, and cashews.

Cook, uncovered, for 1 minute more or until heated through. Remove from the

heat and season with salt and lime juice to taste.

 

Source:

" page 273 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 55 Calories; trace Fat (3.8% calories

from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 2 Vegetable.

 

NOTES : Bharti Kirchner, an Indian born cook, author, and world traveler,

offered this unusual stir-fry recipe in her book, Indian Inspired, which has in

turn inspired me. Finally, here's a recipe that uses those hearty sprouts made

from peas, lentils, and beans to best advantage. This is delicious over brown

rice.

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