Good things do come in small packages – cooked right, brussels sprouts are one of the tastiest vegies. They’re tops in this fast stir-fry.
Ingredients
- 1 tablespoon peanut oil or olive oil
- 400g pork leg steak, cut into thick strips
- 400g brussels sprouts, trimmed, halved
- 5cm-piece fresh ginger, peeled, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 1 long fresh red chilli, thinly sliced
- 60ml (1/4 cup) water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dry sherry
- Steamed white rice, to serve
Method
- Step 1Heat a wok over high heat. Add half the oil and heat until just smoking. Stir-fry half the pork for 2 minutes or until golden. Transfer to a plate. Repeat with the remaining pork.
- Step 2Heat the remaining oil in the wok. Stir-fry the brussels sprouts, ginger, garlic and chilli for 2 minutes. Add the water and stir-fry for 2 minutes or until the brussels sprouts are bright green and tender crisp.
- Step 3Return the pork to the pan. Add the soy sauce, oyster sauce and sherry. Stir-fry for 1 minute or until combined and heated through. Serve with rice.
Nutrition
1625 kj
Energy
7g
Fat Total
1.5g
Saturated Fat
5.5g
Fibre
31g
Protein
46g
Carbs (total)
All nutrition values are per serve
Notes
Know-how: The key to creating tasty brussels sprouts? Don’t overcook them – otherwise they’ll lose flavour, colour and some nutrients, too.
Add chopped cooked brussels sprouts, garlic and chopped ham to cooked pasta.
Brussels sprouts are an excellent source of vitamin C and a good source of folate, vitamins E and K, dietary fibre and potassium.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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