Stir Fried Brussels Sprouts

I always like to include a stir fry option around this time of year in celebration of Chinese New Year. Even if you don't recognise the holiday, the fresh flavours are a welcome break following the stodginess of winter and Christmas food. What's more, stir frying inherently offers a quick and easy cooking option and the method helps to retain nutrients in vegetables- particularly needed at this time of year! I recently ate at my local Chinese restaurant (which can be a challenge when you follow this type of diet but I'm very lucky that they have a wonderful chef who is able to cater for me) and enjoyed a delicious stir fried brussels sprouts dish, which inspired me to create my own version.
Stir frying is actually a really clever way to cook Brussels sprouts as it ensures that they retain their crunch and also allows for the addition of other flavours, to truly bring the dish to life. The chilli miso sauce in this recipe adds a wonderful depth of flavour. It's spicy, warming and cleansing and really captures those classic Chinese flavours.

Three great health benefits: boosts immunity, beneficial for bone health, beneficial for digestive health

Serves 2
Enjoy immediately

Ingredients:
400g Brussels sprouts, washed thoroughly, with the bases removed and each sprout sliced in half
2 tsp toasted sesame oil

For the sauce:
1 tbsp miso paste
1 tbsp toasted sesame oil
1 red chilli, finely chopped (remove the seeds if you wish to reduce the spiciness)
1 clove garlic, crushed
1 tsp apple cider vinegar

Method:
1) Warm the 2 tsp toasted sesame oil in a wok over a high temperature on the hob. Add the Brussels sprouts and stir fry for a few minutes until the sprouts are lightly browned.
2) Meanwhile, make the sauce by whisking together the miso paste, 1 tbsp toasted sesame oil, chilli, garlic and apple cider vinegar. The sauce will be a paste consistency.
3) Pour the sauce over the Brussels sprouts in the wok and stir fry for a further minute. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats