The sprouts are best cooked fresh just before serving. You can trim and slice the sprouts and slice the chestnuts a day or two in advance, leave the sprout in a bowl covered in cold water to keep them at their best once they are cut. You can chop the garlic and mix it with the wholegrain mustard, sherry and tamari and have that ready in the fridge to cook with a day or two in advance.
Stir-fried Sprouts and Chestnuts
- 1 tsp sesame oil or sunflower oil
- 400g Brussel sprouts, trimmed and sliced
- 150g cooked chestnuts, sliced (from a can or packet)
- 2 tbsp sesame seeds
- 2 garlic cloves, peeled and chopped
- 1 tsp wholegrain mustard
- 2 tbsp sherry
- 1 tsp tamari
- Pinch pepper
- Splashes of water as needed
- 2 tbsp lemon juice
- A few drops of toasted sesame oil
- 4 tbsp chopped parsley
- Heat the sesame oil in a wok and stir-fry the Brussel sprouts, sliced chestnuts and sesame seeds for a couple of minutes, add the chopped garlic, wholegrain mustard, sherry and tamari, with a splash of water, and stir-fry for two to three minutes until the sprouts are lightly cooked. Add more small splashes of water as needed to create steam as you cook, to prevent the vegetables sticking.
- Remove from the heat, add the lemon juice, toasted sesame oil and chopped parsley, stir through and serve straight away.
Delicious food photography by Rob Wicks of Eat Pictures.
Find us on Facebook, Twitter, Pinterest and Instagram where we are chatting about all things foodie and, if you like this post, please share it!
To keep up to date with events and goings on at the cookery school sign up for our newsletter.