You too can learn to love Brussels sprouts, which -- if you don't cook them too long -- can taste sweet and crunchy! What's more, Brussels sprouts, more than any other commonly eaten brassicas, are packed with glucosinolates, the chemical starting point for a variety of cancer fighting substances. These include sulforaphane and indole-3-carbinol, which have anti-inflammatory, antioxidant and detoxifying properties. Ginger and garlic have additional cancer-protective effects, as well as being delicious! The great thing about shredding and stir-frying Brussels sprouts is that it's quick and easy, and results in a sweet, bright-green dish, unlike the brown, bitter, water-logged sludgeballs you get when you boil them whole. (This is why most people hate them.) If you don't have a food processor, slice the sprouts thinly by hand with a heavy-duty chopping knife; this works just as well. We had these tonight with mirin-glazed salmon -- the whole meal took 30 minutes to make.

Be the first to comment