Steam Brussels sprouts until just cooked. Likewise the sprouts.
Soak and sprout sprouts Three days before !!! Heat oil in wok, toast cumin until lightly browned, about 30 sec. Add garlic and when it starts to color, add the scallions and onions. Stir-fry until soft, about
3-4 min. Turn down temperature, add brussel sprouts, sprouts and cashew, roast 1 min until hot. Season with lime juice and s.
Serve with long grain brown rice.
Note Ralph. I used a mix of fenugreek, lentil and adzuki. Instead of cashew, pine nuts. Served with spaghetti pancakes and herbed ricotta. Very tasty.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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