Ginger & sesame sprouts

Ginger & sesame sprouts

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(1 ratings)

Prep: 10 mins Cook: 5 mins


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

  • Vegetarian
  • Vegan
  • Dairy-free
  • Healthy

Nutrition: per serving

  • kcal100
  • fat7g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre5g
  • protein5g
  • salt0g
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  • 800g Brussels sprout, trimmed and halved
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…

  • 1 tbsp sesame oil
  • small piece ginger, shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp toasted sesame seed


  1. 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.

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Comments, questions and tips

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Garbanzo III
11th Dec, 2013
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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