8 ounces brussel sprouts, trimmed and thinly sliced

1 6 ounce package firm sprouts: peas, garbanzo beans, lentils

2 tablespoon spicy oil: mustard, wasabi, Provencal

1/4 teaspoon cumin seed

1 tablespoon minced garlic

1 bunch scallions, trimmed than thinly sliced 2" into the green portion

1/2 cup yellow onion, thinly sliced

1/2 cup toasted cashews

Kosher salt to taste

2 tablespoons lime juice, or to taste




Steam the brussel sprouts until they are just tender.  Reserve.  Steam the sprouts for 3 -5 minutes.  Reserve.


Heat the oil in a wok, and when almost smoking, add the cumin seeds.  Saute until you can begin to smell their oil, then add garlic and stir until it begins to color, 1-2 minutes.  Add the scallions and onion slices stirring until they are translucent, 3 -4 minutes.


Turn down the heat and stir in the brussel sprouts, sprouts and cashews.  Stir and warm them for a minute or two.  Off the heat add salt and lime juice to taste.  Serve immediately.

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