For ➏1 ts salt
1 kg Brussels sprouts, trimmed & halved lengthwise
3 tbs fat-free chicken stock
1½ tbs whole-grain mustard
3 tbs oil
fresh-ground black pepper, to taste
Bring a large saucepan with water to a boil over high heat. Add 1 ts salt and the Brussels sprouts. Cook 2 to 3 m or until tender but still crisp. Drain the sprouts well and let them cool to room temperature. (The Brussels sprouts can be parboiled up to several hours in advance, then covered and refrigerated.)
In a nonreactive bowl, combine the broth and mustard. Set aside.
Shortly before serving, heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and stir fry 1 to 2 m or until their edges just begin to turn golden. At the last moment, add the mustard mixture and stir briskly to coat the sprouts. Season with salt and pepper to taste. Transfer to a warmed bowl and serve immediately.
Serve with a nice chop of pork and boiled potatoes.
