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

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

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.

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