Stir-fried Brussels sprouts with leeks and carrots recipe
Created by The Tesco Recipes team
An ideal way to use up leftover sprouts – this quick, easy and healthy stir fry packs a fragrant blend of spices, the salty-sweetness of soy and honey, and the fresh vibrancy of carrot and leek.
See method- Serves 2
- 5 mins to prepare and 10 mins to cook
- 321 calories / serving
Ingredients
- 250g (8oz) Brussels sprouts, halved
- 2 tbsp vegetable oil
- 1 leek, finely sliced
- 2 garlic cloves, finely sliced
- 2cm (1in) piece fresh ginger, finely sliced
- 1 red chilli, seeded and finely sliced
- 1 large carrot, grated
- 1½ tbsp soy sauce
- 2 tsp clear honey
- 150g (5oz) fresh or straight-to-wok noodles
Each serving contains
- Energy
- 1345kJ 321.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.8g
- Sugars
- 14g
of the Reference intake
Carbohydrate 36.7gProtein 10.3gFibre 4.8g
Method
- Bring a large pan of water to the boil. Add the sprouts and cook for 5 minutes, or until just softened. Drain and rinse under cold water. Pat dry and set aside.
- Put the oil in a wok over a medium high heat. Add the leek and cook for 2 minutes, or until softened. Add the sprouts, stir-fry for 2 minutes more, then add the garlic, ginger and chilli. Stir-fry for a further minute, until fragrant, then add the carrot, soy sauce and honey. Toss to combine.
- Add the noodles and stir-fry until combined and heated through. Serve.
- See more Christmas leftover recipes
