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Stir-fried Brussels sprouts with leeks and carrots recipe
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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. See method
Ingredients
- 250g (8oz) Brussels sprouts, halved
- 2 tbsp vegetable oil
- 1 leek, finely sliced
- 2 garlic cloves, finely sliced
- 2cm (1in) piece fresh ginger, finely sliced
- 1 red chilli, seeded and finely sliced
- 1 large carrot, grated
- 1½ tbsp soy sauce
- 2 tsp clear honey
- 150g (5oz) fresh or straight-to-wok noodles
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1345kj
321kcal
16%
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Fat
15g
21%
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Saturates
2g
10%
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Sugars
14g
16%
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Salt
1.8g
29%
of the reference intake
Carbohydrate 36.7g
Protein 10.3g
Fibre 4.8g
Method
- 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.
See more Christmas leftover recipes