“Spicy Asian Sprouts Stir-Fry”

East Asian Brussels Sprouts & Water Chestnut Stir-Fry

Delve into the vibrant flavors of East Asian cuisine with this tantalizing Vegetarian dish, specifically designed for those with lactose, additives, and meat allergies. This East Asian recipe combines the unique tastes of Brussels sprouts and water chestnuts, brought to life with a tantalizing fusion of spices and herbs. Perfect for a sophisticated evening meal, this dish promises to be a culinary adventure for the senses.

Serves: 2, Difficulty: Expert

Ingredients

• 200 grams of Brussels sprouts, trimmed and halved
• 100 grams of water chestnuts, sliced
• 1 teaspoon of red pepper flakes
• 1 teaspoon of corn flour
• 1 teaspoon of soy sauce
• 2 tablespoons of olive oil
• 2 tablespoons of soy milk
• 1 teaspoon of chopped chives
• 1 teaspoon of anise seeds
• 1 teaspoon of oregano, dried
• 1 teaspoon of ground ginger
• Salt and pepper to taste

Method

• Blanche the Brussels sprouts in boiling water for 2 minutes, then drain and set aside.
• In a small bowl, mix the soy sauce, soy milk, and corn flour to make a sauce.
• Heat the olive oil in a large pan over medium heat. Add the anise seeds and ground ginger, and cook for 1 minute.
• Add the Brussels sprouts and sliced water chestnuts to the pan. Stir-fry for 3-4 minutes until the sprouts start to brown.
• Sprinkle the red pepper flakes, oregano, salt, and pepper over the vegetables. Stir for another 1 minute.
• Pour the corn flour mixture into the pan. Stir continuously to coat the vegetables evenly with the sauce.
• Continue to cook, allowing the sauce to thicken, for 2-3 minutes.
• Sprinkle chopped chives over the dish just before serving.

Tips

• Ensure the Brussels sprouts are evenly halved to cook uniformly.
• Blanche Brussels sprouts to retain their vibrant green color and reduce bitterness.
• Adjust red pepper flakes according to your spice preference.

Nutritional Information