- 1/2 pound fresh brussels sprouts, halved
- 1 1/4 cups water, divided
- 1 teaspoon chicken bouillon granules
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 4 teaspoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon sesame seeds, toasted
- 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.