Brussels sprouts are not always popular, but taste absolutely delicious when steamed and swiftly stir-fried. As a bonus, more of their vitamin B and C content is preserved.
ingredients
serves 4
3/4 pound Brussels sprouts
2 zucchinis
1 tbsp sunflower or nut oil
12 shallots, peeled
1 garlic clove, crushed
small piece of fresh root ginger, peeled and finely chopped
1/4 cup walnut pieces
method
1. If necessary, trim the sprouts and remove any dirty outside leaves.
2. Cut the zucchinis into even-size diagonal slices.
3. Steam the Brussels sprouts for about 7 - 10 minutes, or until they are just tender. Drain, if necessary, and set aside.
4. Heat the oil in a skillet or wok. Add the shallots and zucchinis and stir-fry for 2 - 3 minutes.
5. Add the sprouts, garlic and ginger and stir-fry for 2 minutes more. Scatter over the walnut pieces, toss them with the vegetable mixture and serve immediately.
more information
Shredded cabbage could be used instead of Brussels sprouts, and chestnuts in place of walnuts. Vacuum-packed chestnuts are cooked and ready to use.
