This was a simple sauté made to go with a small pork loin chop. I put a 1/2 tbsp of olive oil in a non-stick pan and heated to medium. I then added just a pinch of anise seed and let it heat until the perfume filled the air. I added 1/2 of a small leek, sliced thinly and chopped in half. I sliced 2 mushrooms, 1/2 a jalapeño and 1/4 of a red pepper and also added them. Lastly I added about 6 brussels sprouts sliced and chopped. I stirred the veggies together and when it was nearly done squeezed half a lemon on top. I served with a 2 oz piece of pork loin fried in another pan. The veggie sauté would work well with anything or on its own for a vegan meal.
This made one serving. It’s very flavorful with heat from the chili pepper, sweetness from the red pepper, umami from the mushrooms and tang from the lemon. The anise seed give it a rich aromatic flavor and the brussels sprouts add their hearty magic. If you don’t have leeks, just use onions.