Ginger & sesame sprouts

Ginger & sesame sprouts

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 8

Try out this new side dish, which adds fresh and light Asian flavours to traditional winter favourite, Brussels sprouts

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Dairy-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
100
protein
5g
carbs
4g
fat
7g
saturates
1g
fibre
5g
sugar
3g
salt
0g

Ingredients

  • 800g Brussels sprouts, trimmed and halved
  • 1 tbsp sesame oil
  • small piece ginger, shredded
  • 4 tbsp toasted sesame seeds

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Method

Blanch the sprouts in boiling water and drain well. Heat most of the oil in a wok and add the ginger. Sizzle for a moment, then add the sprouts and stir-fry until hot. Scatter over the sesame seeds and drizzle with a touch more oil. Season with salt, if you like, and serve.

Recipe from Good Food magazine, December 2012

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Comments

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Garbanzo III's picture
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I fancied a change and picked up some sprouts at the market intending to steam them. I only ever have them at Christmas usually. This recipe intrigued me, and I had all of the ingredients so I gave it a whirl.

Really nice combo with the ginger and sesame. I added quite a bit of ginger, but the sprouts can take it. Definitely didn't need four tbsp of sesame seeds: I only used two and it was ample. I also drizzled with olive oil instead of sesame oil at the end; it's a bit milder (and cheaper!).

I had it with some leftover lentil & roast veg pie. I will definitely try it again, but will give the sprouts more than just a blanch. Also I normally stir-fry super hot, but I had to turn the heat down to stop the sprouts browning too much before they cooked through.

Pass it on!

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