Tangy Stir-fried Brussel Sprouts
Authorkaren@myhealthylife.meCategoryFestive, VegetarianDifficultyIntermediateI have never been a fan of Brussel Sprouts but this recipe changed that for me. I've served it many times and have now converted quite a few people. So if you dislike sprouts but like something a bit spicy try this.
Heat 2 tablespoons oil in a large wok (or non-stick frying pan) over medium heat. Tip in the breadcrumbs and stir well until they soak up the oil and fry for 4-5 minutes. When golden brown, remove from pan, place crumbs on a plate and set aside. Wipe the pan with kitchen paper.
Add the remaining oil and butter to the wok and place over medium heat. Throw in the garlic, chilli and shallot, and fry – stirring – for 3-4 minutes until just softened.
Raise the heat a little, tip in the sprouts and stir fry until they have wilted, but are still lively in texture and colour – about 12 minutes. Add the breadcrumbs – toss thoroughly and serve immediately.
Ingredients
Directions
Heat 2 tablespoons oil in a large wok (or non-stick frying pan) over medium heat. Tip in the breadcrumbs and stir well until they soak up the oil and fry for 4-5 minutes. When golden brown, remove from pan, place crumbs on a plate and set aside. Wipe the pan with kitchen paper.
Add the remaining oil and butter to the wok and place over medium heat. Throw in the garlic, chilli and shallot, and fry – stirring – for 3-4 minutes until just softened.
Raise the heat a little, tip in the sprouts and stir fry until they have wilted, but are still lively in texture and colour – about 12 minutes. Add the breadcrumbs – toss thoroughly and serve immediately.
