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Asian
Cookware
Brussels Sprouts Asian with Basmati Rice
Ingredients
- 26oz brussel sprouts
- 7oz carrots
- 3oz celery
- 1 1/2 chilli pepper, red
- 1oz spring onion
- 3 tbsp coconut oil
- 7fl. oz vegetable stock
- salt
- pepper
- 1 tbsp oyster sauce (vegetarian)
- 2 1/2 tbsp soy sauce, light
- 1 tbsp sweet chilli sauce
- 1/2 tsp cornstarch
- 1 tbsp flat-leaf parsley
- 1 tbsp sesame seeds, black
Instructions
Step 1
Cut the Brussels sprouts into halves, or quarters. Peel and clean the carrots and celery, cut the carrots into small cubes and the celery into slices. Remove the stalk from the chili pepper, then cut crosswise into thin rings, removing the seeds. Clean the spring onions and cut into fine rings. Chop the parsley.
Step 2
Heat the oil in a wok, stir-fry the Brussels sprouts in it, add the carrots, celery, chilli and spring onions, fry briefly, pour in 150 ml stock. Add salt and pepper and simmer at reduced heat for 10-12 minutes.
Step 3
Mix oyster sauce, soy sauce, sweet chili sauce, the remaining stock and cornstarch, pour into the wok, stir in and bring to a boil.
Step 4
Serve with basmati rice.