Combine Brussels sprouts and broth in a large skillet; bring to a boil. Cook 6 minutes or until sprouts are tender, stirring frequently. Drain; return to skillet. Combine water, sugar, cornstarch, soy sauce, and garlic in a small bowl; stir until blended. Add cornstarch mixture to skillet; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; sprinkle with the sesame seeds. S: 4 servings (serving size: 1 cup). Nutritional Information: CALORIES 123 (15% from fat); PROTEIN 8.9g; FAT 2g (sat 0.4g, mono 0.5g, poly 0.6g); CARB 22.5g; FIBER 8.8g; CHOL 0mg; IRON 3.8mg; SODIUM 263mg; CALC 97mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 189
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 261.3mg||9 %|
|Potassium 17.7mg||0 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.2g|
|Protein 0.6g||1 %|
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Calories per serving: 19
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