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Sprouts aren’t just for Christmas. Delicious. Or try Sprout Curry.
Servings 0

Ingredients

  • 500 g brussels sprouts rinsed, timed & halved
  • 1 Tbsp oil
  • 1/2 large onion sliced thinly root to tip
  • 2 tsp grated ginger minced
  • 1 clove garlic minced

Sauce ingredients:

  • 1 Tbsp seasoned rice vinegar
  • 1 Tblsp toasted sesame oil
  • ½ - 1 tsp rice or other syrup to taste
  • 2 Tbsp soya sauce to taste
  • ¼- ½ tsp chilli sauce or flakes to taste
  • Dash of black pepper

Instructions

  • Whisk together sauce ingredients in a small bowl, set aside. Adjust for desired sweetness, saltiness and spiciness.
  • Steam sprouts for 5 minutes, and set aside to cool on a baking sheet.
  • Heat oil in large pan over high heat. Add onion slices and toss until edges begin to brown, 4-5 minutes. Add ginger, garlic and sprouts to the pan and combine. Stir-fry 2 minutes, until sprouts begin to brown.
  • Add sauce mixture and combine. Stir-fry for a minute or two (careful not to scorch sauce on the side of the pan). Serve at once.