Monday, November 07, 2011

Brussel Sprouts, Beans and Carrot Fry

I tried brussel sprouts a lot time ago....but overcooked it and did not like it at all and never tried it after. Now that I think I know how to cook it properly, thought of giving it a try. So wanted tried a simple fry recipe with other vegetables, it came out so  good and liked it very much.

Bussel Sprouts is looks like from cabbage family and also looks like a mini version of the regular cabbage. 

Nutritional Information
Brussel Sprouts are like Broccoli and like other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming, microwaving, and stir frying does not result in significant loss. They are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appear to block the growth of cancer cells.

Now lets go to the recipe....

10-12 Brussel Sprouts, washed and quartered
1 medium Carrot chopped
20-25 Beans chopped
Salt as needed
1/4 tsp Garlic powder
1/2 tsp Ginger powder
1/2 tsp Red Chili flakes
1/4 tsp Black Pepper powder
1/2 tsp Olive Oil

1. In a saute pan add oil and when it's hot enough add all the vegetables and rest of all the ingredients and cover and cook on medium flame for about 5-6 mins.
2. Remove the lid when the vegetables are 1/2 cooked, open and stir it occasionally in medium high flame until all the vegetables are roasted to golden brown. 

3. Serve it hot with any curry and steamed rice as a side. Very simple and healthy.

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