Fancy a Chinese twist on your Brussels sprouts this year? Then you have to try my delicious Stir Fried Sprouts with Ginger and Chilli. These sprouts are quickly pan fried chilli, ginger and garlic, before adding soy sauce, sesame oil and a few sesame seeds for garnish.
If you love Brussels sprouts and Chinese food then you are going to love this recipe. One of 10 + delicous and inventive recipes in my How to make sprouts interesting feature, my Stir Fried Sprouts with Ginger and Chilli are definitely one to try.
In this recipe sprouts are quartered and stir-fried with chilli, ginger and garlic. I then add soy sauce, sesame oil and a few sesame seeds for garnish.
The result is AMAZING. Frying sprouts brings out a lovely nuttiness that you just don’t get from boiling or steaming them, and the Asian flavours really compliment the sprouts well. Sounds unusual, I know, but it really works.
Don’t take my word for it, try it for yourself – it only takes 10 minutes!
This Stir Fried Sprouts with Ginger and Chilli recipe would make a great side dish to cold roast turkey, ham, chicken or pork chops.
Alternatively you could serve them as a main dish in their own right with rice or noodles. Or you could make this a more substantial dish by adding some tenderstem broccoli, tofu and green beans.
Stir Fried Sprouts with Ginger and Chilli
- 250 g Brussels sprouts quartered
- Half a fresh red chilli sliced
- 2 cm fresh ginger sliced
- 1 tablespoon wok oil or or rapeseed oil / sunflower oil
- 1 clove garlic sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce / tamari (use tamari if you need this to be gluten free)
- A few sesame seeds for garnish
- Cut your sprouts into quarters and your ginger, garlic and chilli into thin slices.. Drizzle a tablespoon of sunflower oil into a frying pan and add the sprouts, ginger, garlic and chilli. Stir fry on a medium/high heat for 3 minutes.
- After 3 minutes, reduce the heat down low and add the soy sauce and sesame oil. Toss together and fry for two more minutes. Sprinkle with sesame seeds.
- Serve with noodles or rice or as part of a mixture of Chinese dishes. Or you could make this a more substantial dish by adding some tenderstem broccoli, tofu and green beans.
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