Saturday, December 10, 2011

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.

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
  1. 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. 
  2. 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.
  3. Serve warm.
Serves 3 to 4 people.

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