The poor, much-maligned brussels sprout. Traditionally served grey and mushy with roast dinners, children are told to “eat your sprouts – they’re good for you” despite the strong, bitter flavour which comes from overcooking. If that’s your opinion of sprouts, then you’re missing out on a lot! Brussels sprouts – a cultivar of wild cabbage – are sweet and tasty if cooked properly, as well as being high in iron and vitamin C.
Here’s a very tasty recipe, which we served with a roast vegetable salad.
You Will Need:
500g Brussels sprouts – finely shred most of them, and cut about 5 in half
2 shallots – finely chopped
2 fat garlic cloves – finely chopped
1 chili – finely chopped
2cm cube of ginger – cut into thin strips
2 tbsp sunflower oil
2 tsp dark soy sauce (or tamari)
2 tsp balsamic vineger
2 tbsp water
Salt & pepper to taste
Method:
Heat the oil in a wok, and then add the shallots, garlic, ginger and chili. Stir fry around for about 2 minutes until the shallots soften and the flavours combine. Throw in the sprouts and stir fry for a further minute. Remove from the heat and add the water, soy sauce (or tamari) and balsamic vinegar. Return to the heat, mix well, then cover and allow to steam for 3 to 5 minutes. Add the salt and pepper, then serve immediately and enjoy your Brussels sprouts 
Tags: brussels sprouts, cooked, recipe, vegan