Brussel sprouts

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!


Getting everything ready

  • Prepare the brussel sprouts, cutting away any discoloured leaves and cutting a small cross in the stalk.
  • 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.
  • 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.
  • 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 sprouts onto warmed plates or into a warmed serving dish.  Serve immediately.