[edit] Ingredients
11 |
ounces mandarin oranges in light syrup undrained |
2 |
pounds fresh Brussels sprouts |
1 ½ |
cups water |
¼ |
teaspoon salt |
¼ |
teaspoon ground pepper |
2 |
tablespoons lemon juice |
2 |
teaspoons cornstarch |
½ |
|
8 |
ounces sliced water chestnuts, canned -- drained |
[edit] Preparation
Step 1 |
Drain oranges, reserving liquid; set both aside. |
Step 2 |
Wash Brussels sprouts, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X. Combine Brussels sprouts, water, salt, and pepper in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender; drain well. |
Step 3 |
Combine reserved liquid from oranges, lemon juice, cornstarch, and basil in a small saucepan, stirring until cornstarch dissolves. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour orange sauce over Brussels sprouts. Add reserved oranges and water chestnuts; toss. |
Step 4 |
[edit] About Glorified Brussels Sprouts
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