Ingredients:
6 Brussels sprouts, trimmed and sliced into ¼-inch strips
1½ tablespoons sesame or mustard oil
¼ teaspoon cumin seeds
3 cloves garlic, finely chopped
1 bunch scallions, including 2 inches of the green, chopped
1 small onion, quartered and thinly sliced
½ cup toasted cashews
sea salt
2 tablespoons lime juice to taste

Directions:

  1. Steam the Brussels sprouts until barely tender, then rinse and set aside.
  2. Heat the oil in a wok, add the cumin seeds and fry until they are aromatic and slightly browned. Add the garlic, and as soon as it begins to color, add the scallions and onion. Stir-fry until the onion is translucent, 3-4 minutes. Lower the heat and add the Brussels sprouts and cashews. Cook, uncovered, for 1 minute more or until heated through. Remove from heat and season with lime juice to taste.

Serves 2