Sprouts aren’t just for Christmas. Delicious. Or try Sprout Curry.
500g brussels sprouts, rinsed, timed & halved
1 Tbsp oil
1/2 large onion, sliced thinly root to tip
2 tsp grated ginger & 1 garlic clove, minced
1 Tbsp seasoned rice vinegar
1 Tblsp toasted sesame oil
½ - 1 tsp rice or other syrup (to taste)
2 Tblsp soy sauce (to taste)
¼- ½ tsp chilli sauce or flakes (to taste)
Dash of black pepper
Whisk together sauce ingredients in a small bowl, set aside. Adjust for desired sweetness, saltiness and spiciness.
Steam sprouts for 5 minutes, and set aside to cool on a baking sheet.
Heat oil in large pan over high heat. Add onion slices and toss until edges begin to brown, 4-5 minutes. Add ginger, garlic and sprouts to the pan and combine. Stir-fry 2 minutes, until sprouts begin to brown.
Add sauce mixture and combine. Stir-fry for a minute or two (careful not to scorch sauce on the side of the pan). Serve at once.