Page 3 - Veggiefood Presentation
P. 3
Brussels sprouts with
leeks and carrots
Ingredients Method
250g Brussels sprouts, halved Bring a large pan of water to the boil. Add the
2 tablespoons olive oil sprouts and cook until just soft then drain and rinse
under cold water and Pat dry and set to one side.
1 leek, finely sliced
2 garlic cloves, finely sliced Put the oil in a wok over a medium high heat. Add
2cm (1in) piece of fresh ginger, finely the leek and cook until softened. Add the sprouts,
stir-fry for 2 minutes more, and then add the garlic,
sliced ginger and chilli. Stir-fry for a further minute, until
1 red chilli, seeded and finely sliced fragrant, then add the carrot, soy sauce and honey.
1 large carrot, grated Toss to combine.
½ tablespoon soy sauce Add the noodles to the wok and mix well and heat
2 teaspoons clear honey through before Serving.
150g fresh or straight-to-wok noodles
