This recipe for brussel sprouts is served with water chestnuts and a touch of mustard. Brussel sprouts are a vegetable that you either love or hate!
Approx. 200g brussels sprouts
75g water chestnuts
1 teaspoon Dijon mustard
Vegetable oil, to shallow fry
Sea salt / pepper
Mise en place
1. Prepare the brussels sprouts, cutting away any discoloured leaves and cutting a small cross in the stalk.
2. Bring a small saucepan of water to the boil, add salt to taste and carefully add the sprouts. Turn down the heat to a gentle boil and cook the sprouts until only just cooked. Depending on their size, this will take about 7–8 minutes. The sprouts should still be a little crunchy.
3. Drain into a colander and refresh under cold running water or plunge into a bowl of ice cold water to stop any further cooking. Allow to drain well and dry them on kitchen paper or a clean cloth. Place into a clean bowl and put aside until later.
4. Open a small tin of water chestnuts and drain off any liquid. Rinse under cold water and dry on kitchen paper. Cut the water chestnuts into slices, place into a small clean bowl and put aside.
1. Pour a little vegetable oil into a wok or frying pan and heat over a medium heat.
2. Using a wooden spoon, stir in the Dijon mustard and mix with the hot oil.
3. Add the sliced water chestnuts and stir-fry for a few moments.
4. Carefully add the brussel sprouts and continue to stir-fry for 2–3 minutes until hot and the brussel sprouts have a coating of the mustard. Give the brussel sprouts a twist or two of freshly milled black pepper.
5. Spoon the brussel sprouts onto warmed plates or into a warmed serving dish. Serve immediately.