Brussels sprouts and cabbage mix wonderfully with ginger and chilli.
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.