Dinner
Brussels Sprouts Asian with Basmati Rice
Recipe by Katarina
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- 750g brussel sprouts
- 200g carrots
- 100g celery
- 1 1/2 chilli pepper, red
- 30g spring onion
- 3 tbsp coconut oil
- 200ml vegetable stock
- salt
- pepper
- 1 tbsp oyster sauce (vegetarian)
- 2 1/2 tbsp soy sauce, light
- 1 tbsp sweet chilli sauce
- 1/2 tsp cornstarch
- 1 tbsp flat-leaf parsley
- 1 tbsp sesame seeds, black
Utensils
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Step 1
Cut the Brussels sprouts into halves, or quarters. Peel and clean the carrots and celery, cut the carrots into small cubes and the celery into slices. Remove the stalk from the chili pepper, then cut crosswise into thin rings, removing the seeds. Clean the spring onions and cut into fine rings. Chop the parsley.
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Step 2
Heat the oil in a wok, stir-fry the Brussels sprouts in it, add the carrots, celery, chilli and spring onions, fry briefly, pour in 150 ml stock. Add salt and pepper and simmer at reduced heat for 10-12 minutes.
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Step 3
Mix oyster sauce, soy sauce, sweet chili sauce, the remaining stock and cornstarch, pour into the wok, stir in and bring to a boil.
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Step 4
Serve with basmati rice.
