Don’t feel sorry for Brussels Sprouts, they don’t want your pity. Like Kale they know their time will come. Admittedly they have a reputation as difficult to work with, the Mark E Smith of the vegetable world if you will.
I feel however that 2019/20 could be the breakout year for the brussels sprout. They key, as always is to cook them properly. I’m a fan of shredding then stir frying, slightly charring them whilst keeping their colour and crunch.
Another bonus with sprouts is the reduced to clear bonanza that follows the Christmas holidays. Like the crocodiles of the Zambezi river feasting on the casualties of the annual Wildebeest migration, you should take advantage of this ‘time of plenty’. Utilising this seasonal bounty is also a great chance to get back to eating something that isn’t basically cake or chocolate in some form or other.
Half a dozen brussels sprouts, damaged leaves and tough stalk removed
Half a dozen mushrooms
A portion of medium noodles
A thumb size piece of ginger
One garlic clove
A handful of toasted peanuts or cashews
Black sesame seeds to garnish
Cook the noodles, drain and set aside.
Toast the peanuts in the wok until caramel in colour. Keep an aye on them they’ll quickly burn if you turn your back.
Remove the peanuts and chop.
Remove any damaged outer leaves and slice a little off the tough stalk attachment. Chop into 2mm discs.
Slice the mushrooms and set aside.
Chop the garlic and ginger.
Heat 2 tablespoons of vegetable or seed oil in the wok.
Add the brussels to the pan and stir fry for a couple of minutes.
Add the ginger garlic and mushrooms and continue to fry for another two to three minutes.
Add the cooked noodles and a couple of splashed of soy sauce and stir to combine.
Pile into bowls and top with your toasted peanuts.
I’d ran out of peanuts so I used black sesame instead.