1. Clean and trim stem from Brussel Sprouts.
2. Cut sprouts into halves.
3. Place in a wok or skillet over high heat with ¼ c of water.
4. Cover and steam until water evaporates, about 3 minutes.
5. Place Dulcet Asian Salad Dressing & Marinade in a small sauce pan over high heat.
6. When the dressing comes to a boil,
    reduce heat to medium high and swirl until reduced to ¼ c.
7. Place the sprouts on a serving platter and drizzle with the reduced sauce.
8. Garnish with sesame seeds if using


From our test kitchen:
This recipe can be made with different vegetables such as carrots, green beans, asparagus, broccoli, spinach or bok choy. Water may need to be drained off other vegetables.

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