Brussel Sprout Recipe #2 |
Stir Fried Brussel Sprouts |
Stir frying Brussel sprouts makes it much harder to over cook them, which is the root of the dreaded smell and texture that leaves most of us avoiding Brussel sprouts.
This recipe is quick and easy. It's such a change for those of us conditioned to Christmas dinner sprouts that it might tempt even the most committed sprout hater back into the dining room.
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Ingredients |
Serves 4 as a side dish
Up to 30 Brussel sprouts
1 tablespoon sesame oil (or vegetable oil)
1 tablespoon soy sauce or tamari
1 tablespoon sesame seeds |
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Method |
- If the sprouts are still on their stem, gently snap them off.
- Wash the sprouts and remove any yellowing leaves.
- If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well before cooking.
- Slice the sprouts in half and dry them thoroughly.
- Heat the oil in a wok or large frying pan, until hot.
- Add the sprouts and cover. Cook, turning occasionally, for up to 3-5 minutes. (Test them after 3 minutes or so).
- Add the soy sauce and sesame seeds. Serve immediately.
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Time From Cupboard-To-Table |
| 10 minutes |
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Notes & Variations |
Over-cooking creates slimey sprouts. Don't do it!
That's why it's important to cut the sprouts in half for this recipe. They should be soft, but still with plenty of texture and a little crunch.
Although this is a stir fry recipe, it goes well as a side dish to any meal that you fancy sprouts with. It doesn't have to be Asian-style food.
Try combining with other seeds and your favourite stir fry dressings, for variety. |
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