Wok-Fried Brussels Sprouts with Chilli, Ginger and Garlic

Name: Wok-Fried Brussels Sprouts with Chilli, Ginger and Garlic
Yield: Serves 6 as a side dish
Ingredients: 400 g(14 oz) brussels sprouts; 2 tablespoons cooking oil (peanut oil is good); 2 tablespoons cooking oil (peanut oil is good); 60 ml(2 fl oz) hot water; 1 teaspoons caster sugar; 2 teaspoons Thai fish sauce; 1 thumb fresh ginger, finely grated or julienned; 2 cloves garlic, peeled and finely sliced; 1 hot red chilli, finely sliced; 1 thumb fresh ginger, finely grated or julienned

Preparation info

Serves
6
as a side dish

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Even people who, like me, don’t really like brussels sprouts will be asking for seconds after trying this recipe. It’s best to cook the sprouts in two batches to help keep them crisp. Chopped, roasted peanuts, basil or coriander can also be added for a really tasty dish.

Ingredients

400 g(14 oz) brussels sprouts
2 tablespoons cooking oil (

Side dish
Pescatarian
Gluten-free

Method

Remove and discard any really thick leaves from brussels sprouts, then cut leaves from the base with a small knife, snapping them off as you go. If this seems too tedious, finely slice sprouts instead. Heat a wok over high heat and add half the oil. Once it’s smoking add half the sprout leaves and fry, tossing well, for 30 seconds. Add half of each measure of the chilli, ginger and garlic and t