Sprouts with Ginger, Garlic and Soy (2)

I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.