Ingredients
1/2 pound fresh brussels sprouts, halved1-1/4 cups water, divided1 teaspoon chicken bouillon granules1 teaspoon sugar1 teaspoon cornstarch4 teaspoons soy sauce2 garlic cloves, minced1 teaspoon sesame seeds, toasted
Preparation
In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6-8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds.
