Tangy Stir-fried Brussel Sprouts

Authorkaren@myhealthylife.meCategory, DifficultyIntermediate

I 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.

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2 tablespoons olive oil
 50g coarse wholewheat breadcrumbs
 25g butter
 2 garlic cloves – peeled and finely chopped
 1 mild red chilli – seeded and finely chopped
 1 large shallot – finely chopped
 750g Brussel sprouts – finely sliced (either in processor or by hand)
1

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.

2

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.

3

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

 2 tablespoons olive oil
 50g coarse wholewheat breadcrumbs
 25g butter
 2 garlic cloves – peeled and finely chopped
 1 mild red chilli – seeded and finely chopped
 1 large shallot – finely chopped
 750g Brussel sprouts – finely sliced (either in processor or by hand)

Directions

1

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.

2

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.

3

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.

Tangy Stir-fried Brussel Sprouts

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