This easy recipe will make you fall in love with Brussels sprouts all over again – or for the first time!
500 g Brussels sprouts
1 tbsp peanut oil
2 tsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
1 tsp toasted sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Trim the Brussels sprouts of their darker green outside leaves and cut the sprouts in half.
Bring a large saucepan of water to the boil. Add the Brussels sprouts and cook them for 4–5 minutes.
Heat a wok over a high heat. Add the oil, ginger and cook briefly. Add the drained, hot Brussels sprouts and toss quickly to coat them with ginger and oil. Add soy sauce and cook for 2–3 minutes, stirring frequently to allow the liquid to evaporate. Add the sesame oil and sesame seeds, and serve.