Seasonal local food recipe No.250 – Wok-fried Brussels sprouts with ginger
This is for those of you who don’t like plain boiled sprouts! The Riverford Farm cookbook suggests serving with rice.
Serves 4
Preparation time: 20 minutes
Cooking time: 7 minutes
Ingredients
3 tbs sunflower oil
2 shallots or 1 onion, finely chopped
2 cloves garlic, finely chopped
1 chilli, finely chopped
600g Brussels sprouts, finely shredded
4cm piece of fresh ginger, cut into very fine strips
4 cm piece of crystallised stem ginger, cut into very fine strips
sea salt and freshly ground black pepper
Method
Heat the oil in a wok, add the shallots or onion, plus the garlic and chilli and fry quickly for about 2 minutes, without browning. Add the shredded sprouts and the fresh and crystallised ginger. Cook stirring constantly for two minutes. Add 3 tbs water, cover and steam for 3 minutes. Season to taste and serve.
