Preparation:
1. Steam Brussels sprouts, covered for 12 minutes or until tender. Drain. 2. Combine vinegar, mustard, salt, and pepper; stir well and set aside. Combine cornstarch and broth. Stir well; set aside. Melt margarine in a nonstick skillet over medium-high heat. Add shallot; saut‚ 3 minutes. Reduce heat to medium; add brown sugar. Cook 2 minutes, stirring frequently. Add vinegar mixture; cook 2 minutes, stirring occasionally. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly. Add Brussels sprouts; cook until thoroughly heated, stirring occasionally. Spoon into a bowl; sprinkle with cashews.
Note: Substitute 2 pounds green beans, trimmed, for Brussels sprouts, if desired. Steam beans, covered for 6 minutes or until tender-crisp. |
