Shredded Brussel Sprouts with peas
Brussel sprouts is our latest love from the cabbage family. Firstly, this is the season and they are available everywhere and secondly, I have been finding different ways to cook them to keep my families interest alive.
Today I created a quick and easy stir fry with sweet peas. The sweet peas accentuates the somewhat sweet flavor of the sprouts and provides a nice pop of color. To make this dish flavorful without being spicy, I add chopped tomatoes and roasted cumin powder. The tomatoes add a slight tang and the roasted cumin gives the dish a smoky flavor. We had it with pita bread, a lentil curry and a salad. Was a nice change from the usual cabbage dishes. The leftovers I made into a quesadilla for lunch with spicy jack cheese for an added kick.
1 lb Brussel Sprouts, trimmed and finely shredded
1 cup organic frozen green peas, thawed (I find the organic peas sweeter)
2 plum tomatoes, finely chopped
1 teaspoon toasted cumin powder
1 teaspoon cumin seeds
1 1/2 tablespoon canola oil
1/2 - 1 teaspoon kosher salt (or to taste)
1/2 teaspoon raw brown sugar
Today I created a quick and easy stir fry with sweet peas. The sweet peas accentuates the somewhat sweet flavor of the sprouts and provides a nice pop of color. To make this dish flavorful without being spicy, I add chopped tomatoes and roasted cumin powder. The tomatoes add a slight tang and the roasted cumin gives the dish a smoky flavor. We had it with pita bread, a lentil curry and a salad. Was a nice change from the usual cabbage dishes. The leftovers I made into a quesadilla for lunch with spicy jack cheese for an added kick.
Shredded Brussel Sprouts with Peas |
1 lb Brussel Sprouts, trimmed and finely shredded
1 cup organic frozen green peas, thawed (I find the organic peas sweeter)
2 plum tomatoes, finely chopped
1 teaspoon toasted cumin powder
1 teaspoon cumin seeds
1 1/2 tablespoon canola oil
1/2 - 1 teaspoon kosher salt (or to taste)
1/2 teaspoon raw brown sugar
- Heat a large heavy bottomed non-stick skillet with canola oil over medium high heat. Add the cumin seeds and let them pop. Add the shredded brussel sprouts and mix well. Cook for 3 to 5 minutes and add the chopped tomatoes and 1/2 teaspoon kosher salt. Stir to combine and continue to cook over medium heat for another 5 minutes till the tomatoes have disintegrated and the brussel sprouts are almost cooked.
- Finally add the thawed peas, cumin powder, and the sugar and salt if needed and cook for 2 to 3 minutes, till the peas have warmed through.
- Serve warm.
Serves 3 to 4 people.
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