Stir-fried Brussels Sprouts with Leeks and Carrots
An ideal way to use up leftover sprouts – this quick, easy and healthy stir fry packs a fragrant blend of spices, the salty-sweetness of soy and honey, and the fresh vibrancy of carrot and leek.
Dovetailing Tip: Use the leftover Brussels sprouts you made for Meal 2.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 ounces | brussels sprouts, halved |
| 2 tablespoons | vegetable oil |
| 1 | leek, finely sliced |
| 2 | garlic cloves, finely sliced |
| 1 | inch piece fresh ginger, finely sliced |
| 1 | red chilli, seeded and finely sliced , or dash of hot sauce |
| 1 | large carrot, grated |
| 1 1/2 tablespoons | soy sauce |
| 2 teaspoons | clear honey |
| 5 ounces | fresh or straight-to-wok noodles |
Directions:
Bring a large pan of water to the boil. Add the sprouts and cook for 5 minutes, or until just softened. Drain and rinse under cold water. Pat dry and set aside.
Put the oil in a wok over a medium high heat. Add the leek and cook for 2 minutes, or until softened. Add the sprouts, stir-fry for 2 minutes more, then add the garlic, ginger and chilli. Stir-fry for a further minute, until fragrant, then add the carrot, soy sauce and honey. Toss to combine.
Add the noodles and stir-fry until combined and heated through. Serve.
