As the saying goes “a sprout isn’t just for Christmas”, or something like that - and this is the recipe to prove it.
Just when you think you can’t look another sprout in the face, with memories of dull green, soft, over-boiled tiny cabbages with a weird odour, staring up at you from your Christmas dinner, this recipe will be a revelation.
And with sprouts being perfect to eat right through to March you still have time to enjoy the baby brassicas for a while yet.
Fresh, crisp, nutty and healthy, stir frying sprouts is one of the best ways to eat them, retaining more of their nutrients and vitamins along with their lovely bright green colour.
The addition of shallots, sherry and soy sauce gives the dish a vibrant almost Asian feel, and throw in a handful of toasted pine nuts at the end for added crunch.
This is so good you could eat it on its own, or with a portion of nutty wholegrain rice alongside for a virtuous vegetarian lunch or supper.
Or for non veggies out there (me), a grilled chicken breast or salmon fillet would be great with it if you are being good. Or a couple of grilled sausages if you’re not.
But this is a dish that will go with almost anything, and is quick to prepare, and cook to boot.
They may not be for life, but sprouts definitely deserve better than just Christmas.
1 bag of Brussel Sprouts (500g)
1 large banana shallot, finely sliced
1 clove of garlic, finely chopped
2-3 tablespoons of vegetable oil
3 tablespoons of dry sherry
1 tablespoon of soy sauce
Handful of toasted pine nuts
Salt and pepper
METHOD Toast the pine nuts in a dry pan and keep until later.
Trim the base of the sprouts and remove any damaged leaves.
Then slice each sprout into 3 (or 4 depending on the size) by cutting down vertically from top to base, ending up with discs about 4-5 mm thick. Set aside.
Finely slice the banana shallot and chop the garlic.
Mix the sherry and soy sauce together.
Heat a wok with 2 tablespoons of vegetable oil until hot, then fry the shallots for about 10 -20 seconds. Add the garlic, then the sprouts and stir-fry for a few minutes or until they start to caramelise at their edges.
Pour in the sherry/soy mixture, give a good stir round and cover for a few minutes.
Remove the lid (or whatever you’ve used to cover the wok) and keep stir-frying until most of the liquid has evaporated. The sprouts should be firm but tender.
Add the pine nuts and get ready to serve, whether as a main course or as an accompaniment.