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.

Sprouts with Ginger, Garlic and Soy (2)
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Sprouts with Ginger, Garlic and Soy (2)
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Ingredients
Servings:
Instructions
  1. Heat the oil in a saute pan and add the garlic and ginger. Fry briskly until the garlic is just beginning to colour.
  2. Add the sprouts and stir fry for about 3 minutes, then finish with a splash of soy sauce.
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