Brussel Sprouts with Cashews, Chilli, Ginger, Soy and Sesame

Finally, for this week, another recipe from Simon’s Supper Club this week. I was worried that most people might be a little Brussel sprout weary after Christmas so I needed to think up something a bit dynamic. Luckily they lend themselves perfectly to Asian flavours so I knew this was a good place to start. I don’t think you can really stir-fry Brussel sprouts unless you shred them and I wasn’t prepared to shred enough Brussel sprouts for 52 people. So I compromised by just cutting them in half, but them cooking them for a while in the added soy and a splash of water, so that they are not unpleasantly crunchy and raw. It is quite difficult to perfect the cooking time when cooking on mass, but I am sure that you will be able to time them just perfectly, in smaller quantities at home. Teriyaki sauce is a nice addition for a touch of sweetness and you can get a gluten-free version, although I did not manage to find any in time last week for the nine gluten free customers, which is why I subsequently left it out.

Brussel Sprouts with Cashews, Chilli, Ginger, Soy and Sesame

Brussel Sprouts with Cashews, Chilli, Ginger, Soy and Sesame
Serves 4
400g Brussel Sprouts
100g toasted cashew nuts
2 tbsp. Soy sauce
Large knob of fresh ginger
2 cloves of garlic
1-2 fresh red chillies, seeds removed and finely chopped
2 tbsp. coconut oil
1 tbsp. sesame oil
Toasted sesame seeds

Trim the ends off the Brussel sprouts `- and cut them in half. Peel the ginger with a teaspoon and grate it, along with the garlic on a microplaner or good grater. Heat the coconut oil in a wok and add the Brussel sprouts. Fry for a few minutes, stirring constantly to get some colour on the sprouts before adding the ginger, garlic and chilli. Fry for a few minutes more before adding the soy. Use the liquid to help cook the sprouts to your liking. Add a splash of water if necessary. Add a little salt if necessary, depending on the saltiness of your soy and your taste. When cooked add the cashews and sprinkle with sesame seeds before serving.

Brussel Sprouts with Cashews, Chilli, Ginger, Soy and Sesame 2

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