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| If, like me, your love for brussel sprouts is beginning to wane at this time of year, then eat the tops of this tasty vegetable instead. These dark green leaves have a savoy cabbage like quality to them with a robust flavour and only a subtle taste of sprouts. As it is the Chinese New Year festivities, why not try them with an oriental twist as with this recipe courtesy of Anthony W T. |
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| Serves:
4
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| Preparation Time:
10 - 15 minutes |
| Cooking Time:
10 minutes |
| Ingredients: |
450g/1lb brussel tops, chopped (you could also use a mixture of green veg such as broccoli, chard or pak choi)
2tsp sesame oil
2 tsp groundnut or vegetable oil
2.5cm/1in piece root ginger, peeled and finely grated
2 garlic cloves, finely chopped
2 small chillis, deseeded and finely chopped
55ml/3 tbsp oyster sauce
55ml/3 tbsp Chinese rice wine (mirin) or dry sherry
55ml/3 tbsp light soy sauce
1 tbsp clear honey |
| Method : |
1. Bring a large pan of salted water to the boil and then add the brussel tops and blanch for 5 - 6 minutes, or, until wilted and tender. Drain well and place on a warm serving dish. Keep warm.
2. Meanwhile, heat the sesame and the groundnut or vegetable oil in a small frying pan.
3. Add the ginger, chilli and garlic and cook for 2 minutes, stirring, then add the oyster sauce, mirin or sherry, soy and honey and heat through. Pour over the brussel tops and serve at once. |
| Tip : |
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When preparing brussel tops, tear the leaves from the stalk and wash them. Discard any hard outer leaves as they may be a little 'woody.' |
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Eating Out In Essex