Like most of the brassica family, Brussels sprouts don't have the best of reputations - just the mere mention of their name will see a lot of people scrunch up there faces. This lack of love I do believe is based solely on poor cooking or more to the point, overcooking which releases those sulphurous aromas. The solution to this is simple - they need to be cooked quickly - an extra benefit is that this will also help to keeping all those valuable nutrients in the vegetable. I was quite amazed to read that brussels sprouts have more vitamin C than oranges.
The dish I've made keeps to the cook it quickly mantra - a stir-fry. I've first infused oil with fresh ginger, garlic and red chilli and then used this oil to cook the brussels sprouts. It's then finished off with bean sprouts and a little soy.
300 grams Brussels Sprouts, quartered (or halved if small)
small knob, fresh ginger, peeled and julienned
1 garlic clove, peeled and julienned
1 fresh red chilli, julienned
When preparing the brussels sprouts, cut them so they roughly the same size. If you have large sprouts, quarter then, small sprouts, halve them.
Put a good dollop of oil in a wok over a low heat - tip in the prepared ginger, garlic and chilli. Sauté slowly so that the aromatics are released into the oil - you want the spices to soften but not colour. When they are just on the verge of colouring, remove the spices from the oil and set to one side - we'll be adding them back to the dish at the end.
Turn the heat up and then add in the brussel sprouts - toss them through the flavoured oil. When they start to colour, drizzle in a little water, to help them soften in the steam. This shouldn't take more than 5 minutes - they will be tender but with a little bite left in them. Add back the reserved spices, a drizzle of soy sauce and the bean sprouts. Toss this through and cook for another minute.
Scoop out into a bowl and serve at once.
It has such a vibrant colour and such a fresh taste with the zing of ginger and warmth from chili - you can seriously eat it as it is or serve it as an accompaniment to grilled or roasted meats.