Brussel sprout stir fry

I never thought I would be cooking brussel sprouts, but Brussels sprouts are low in calories but high in many nutrients, especially fibre, vitamin K and vitamin C.

Quarter the brussel sprouts and roast in a little olive on a metal roasting tray until caramelised and tender.

Slice the onions, pepper and mushrooms stir fry them with the cashew nuts.

Once the onions, pepper and mushrooms are cooked, add the brussel sprouts and stir. Once warmed up stir in the raw beansprouts and turn down or switch off while you make the sticky sauce.

Add the cornflour to a little cold water and make a slurry. add this into a small saucepan with the rice wine, soy sauce and sweet chilli sauce.

Continually stir and cook over a heat until the sauce thickens.

Pour the sticky sauce over the stir fry and stir and warm up – divide between 2 bowls and sprinkle with sesame seeds.

Serve with warm Singapore noodles

Brussel sprout stir fry
Print Recipe
5 from 1 vote

Brussel Sprout Stir fry

or as the internet calls it "Kung Pao Brussel Sprouts"
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 people

Ingredients

  • 500 gms Brussel sprouts
  • 1 red bell pepper
  • 1 medium onion
  • 2 cups beansprouts
  • 250 gms mushrooms
  • 1 tsp sesame seeds

sticky sauce

  • 1 tbsp cornflour plus 2 tablespoons of cold water mixed
  • 2 tbsp rice wine
  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce

Method

  • Quarter the brussel sprouts and roast in a little olive on a metal roasting tray until caramelised and tender.
  • Slice the onions, pepper and mushrooms stir fry them with the cashew nuts.
  • Once the onions, pepper and mushrooms are cooked, add the brussel sprouts and stir. Once warmed up stir in the raw beansprouts and turn down or switch off while you make the sticky sauce.
  • Add the cornflour to a little cold water and make a slurry. add this into a small saucepan with the rice wine, soy sauce and sweet chilli sauce.
  • Continually stir and cook over a heat until the sauce thickens.
  • Pour the sticky sauce over the stir fry and stir and warm up – divide between 2 bowls and sprinkle with sesame seeds.
  • Serve with warm Singapore noodles
Tried this recipe?Mention @thepbdad or tag #thepbdad!
Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating