Brussels sprouts and cabbage mix wonderfully with ginger and chilli.
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Serves: 4 people
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0.25 head Green Cabbage
(any leftover cabbage)
1 tbsp Honey
1 tbsp Olive Oil
1 - Red Chilli
deseeded and finely sliced
2 tbsp Sesame Oil
2 tbsp Soy Sauce
12 - SuperValu Brussels Sprouts
2.5 cm SuperValu Fresh Ginger
peeled and finely chopped
1. Place a non-stick wok or a large non-stick frying pan over a high heat. Add the olive oil and let it heat up. If you don’t have a non-stick pan, add an extra tablespoon of oil.
2. Mix the sesame oil, soy sauce and honey together to create the sauce.
3. Once the pan is hot, add the ginger and chilli and fry for 1 minute. Add the shredded Brussels sprouts and cabbage, if using, along with the sauce. Fry on a high heat for 1 to 2 minutes, then transfer to a serving bowl.