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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
sesame oil
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 56.3% and Sugar as 51.5% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.9% of RDA
• Calories: 25.0% of RDA
• Carbs: 12.5% of RDA
• Fat (total lipid): 56.3% of RDA
• Fiber: 31.9% of RDA
• Fructose: 6.0% of RDA
• Protein: 8.9% of RDA
• Sodium: 44.9% of RDA
• Sugar: 51.5% of RDA
• Vitamin A (IU): 143% of RDA
• Vitamin B6: 37.4% of RDA
• Vitamin C: 206% of RDA
• Iron: 1.6% of RDA
• Magnesium: 33.6% of RDA
• Manganese: 38.0% of RDA
• Niacin: 19.3% of RDA
• Potassium: 28.9% of RDA
• Zinc: 16.0% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
34.4
g
Calories
499
 
Fiber
8.93
g
Iron
0.303
mg
Protein
10.0
g
Sodium
607
mg
Sugars
16.1
g
Fat (total lipid)
34.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
3
cloves
+
-
 
peeled and chopped.
 
1
piece
+
-
 
peeled and chopped.
 
1
whole
+
-
 
thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely).
 
1
whole
+
-
 
diced.
 
1
whole
+
-
 
thinly sliced.
 
1
whole
+
-
 
red or yukon gold potato, diced (or 1 small sweet potato, diced).
 
1/2
lbs
+
-
 
bottoms cut off and sliced in half.
 
1
can
+
-
 
full fat.
 
2
tbsp
+
-
 
or nut butter of choice.
 
1
tsp
+
-
 
 
1
tbsp
+
-
 
 
1
tbsp
+
-
 
or sweetener of choice.
 
1
tbsp
+
-
 
tamari or coconut aminos (soy sauce substitute).
1/2
tsp
+
-
 
or to taste.
 
1/4
tsp
+
-
 
 
1/4
cups
+
-
 
toasted in skillet until golden (or chopped toasted peanuts).
 
1/4
cups
+
-
 
chopped.
 
1
tsp
+
-
 
 
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PREPARATION
1.
In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.
2.
Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.
3.
Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.
4.
Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.
NOTES, TIPS, TRICKS, HINTS, ETC:
Serve it over any kind of brown rice, or over rice noodles, soba noodles, or quinoa.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 499
Protein 10.0 g
Carbohydrates 34.4 g
Iron 0.30 mg
Fiber 8.93 g
Calcium 18.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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