This is delicious over brown rice, especially brown basmati rice.
12 Brussels sprouts, trimmed and sliced into quarters
1 ½ teaspoons sesame oil or mustard oil
¼ teaspoon cumin seeds
3 cloves garlic, minced
1 bunch scallions, chopped, include 2-inches of green ends
1 small onion, quartered and thinly sliced
½ cup toasted cashews
2 tablespoons fresh lime juice to taste
1. Steam the Brussels sprouts until barely tender, about 5 minutes. Rinse and set aside.
2. Heat oil in a wok or skillet, add the cumin seeds and fry until they are aromatic and lightly browned, about 3 minutes. Add the garlic and, as soon as it begins to color, add the scallions and onion. Stir-fry until the onion is translucent, about 3 – 4 minutes. Lower the heat and add the Brussels sprouts and cashews. Cook, uncovered for 1 minute or so, until heated through. Remove from heat and season with lime juice and salt to taste.