I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.
Ingredients
- 1 tbsp toasted sesame oil
- 1 plump garlic clove peeled and crushed
- a 4 cm x 3 cm piece fresh ginger peeled and cut into thin strips
- 300 g baby or small sprouts halved
- a splash soy sauce
Servings:
Instructions
- Heat the oil in a saute pan and add the garlic and ginger. Fry briskly until the garlic is just beginning to colour.
- Add the sprouts and stir fry for about 3 minutes, then finish with a splash of soy sauce.
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