Stir Fried Brussels Sprouts with a Ginger & Lemongrass Sauce
Brussels sprouts are not everyone’s favourite, I know. I’m fairly convinced that this is because they’re often boiled to within an inch of their life! Bitter, soggy and lifeless; it’s no wonder they’re treated with disdain. But it doesn’t have to be this way! Because if you cook them differently, they taste better. Trust me. My favourite ways of eating them are either stir-fried in a fragrant or spicy sauce, or simply roasted with garlic and salt until crispy.
I’ve been cooking Brussels sprout stir fries for years as a way to use up Christmas leftovers. I used to chop the sprouts finely to resemble shredded cabbage, but after nearly slicing my thumb off one year, now I just halve them! You could use a mini-chopper or food processor to chop them finely though.
You can stir-fry the sprouts from raw or re-vive already-cooked sprouts with this recipe.
Serves: 2-3 people
Prep time: 15 mins
Cook time: 5 mins
150g of Brussels sprouts, halved
1 red pepper, sliced
150g-200g of tinned bamboo shoots
1 red chilli, de-seeded
1 clove of garlic, minced
1 inch piece of fresh ginger, minced
1 stalk of lemongrass, finely chopped
Juice of 1/2 lime
4 tbsp soy sauce
1 tbsp maple syrup
1 tbsp oil (whichever you prefer)
1 handful of peanuts
1 small bunch of coriander
Start by making the sauce. Make a paste with the garlic, ginger, chilli and lemongrass. Then add the lime, soy sauce and maple syrup and mix thoroughly. I blend mine to make it really smooth.
In a wok, if you’re cooking the sprouts from raw, add those first and stir fry for a couple of minutes before adding the slices of red pepper. When the sprouts are tender, add the stir fry sauce and the tinned bamboo shoots and cook for another couple of minutes.
Then add a handful of peanuts and plenty of fresh coriander.
Serve with rice or noodles.