Stir-Fried Brussels Sprouts with Leeks, Ginger, Garlic and Chilli
Love them or hate them, Brussels sprouts are an integral part of Christmas. So why not give your Christmas dish a spicy twist? These stir-fried Brussels sprouts with leeks, ginger, garlic and chilli will liven up the event. They’re quick to cook and unlike boiling, stir-frying makes the sulphury compounds of the sprouts less obvious.
But why limit sprouts to your Christmas dinner? We found that a helping of the stir-fried Brussels sprouts went very nicely with a bowl of dhal and brown rice. I make my dhal differently every time, depending on how I feel and what I have to hand. Here’s a recipe for a particularly delicious one – kill-a-cold lentil curry.
You could even give this vegan recipe centre stage and make it the main part of the meal. Just add some cubed tofu a couple of minutes after adding the sprouts to the stir-fry.
The Brussels sprouts are slightly crunchy and the slivers of ginger, garlic and chilli give a warming spicy glow. Perfect fare for a cold winter’s day.
If you fancy something a little plainer, here’s my quick guide on how to cook the perfect Brussels sprouts.
Other Recipes for Christmas Side Dishes You Might Like
- Braised red cabbage via Tin and Thyme
- Crispy coated roast potatoes via Fab Food 4 All
- Maple roasted rainbow carrots via Food to Glow
- Swede & carrot mash via Tin and Thyme
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Stir Fried Brussels Sprouts – The Recipe
Stir-fried Brussels sprouts with leeks, ginger, garlic & chilli
Ingredients
- 1 tbsp coconut oil
- 1 thumb sized lump of root ginger - peeled and cut into fine strips.
- 1 clove garlic - peeled and cut into fine strips
- 1 red chilli - deseeded and finely sliced.
- 1 leek - finely sliced
- 25 Brussels sprouts - sliced
- pinch of sea salt
- ¼ lime
Instructions
- Heat 1 tbsp coconut oil in a large pan or wok to a medium high heat.
- Throw in the ginger, garlic and chilli and stir fry for a minute.
- Add the leek slices and stir fry for a couple of minutes.
- Add the sprouts and a pinch of sea salt and stir fry for 3-5 minutes until done.
- Squeeze in the lime. Stir and serve.
Becca @ Amuse Your Bouche
11th December 2016 at 11:53 amThis looks like the perfect quick and easy side dish! I love that you served it with dal – that looks like my ideal dinner 🙂
Choclette
11th December 2016 at 5:56 pmI probably make lentil dhal more than any other dish, so it’s good to have something a bit different to go with it.
Angie@Angie's Recipes
11th December 2016 at 12:50 pmI love them, raw, baked or stirfried! This looks healthful and delicious.
Choclette
11th December 2016 at 5:57 pmIt’s great to hear that you love sprouts Angie 🙂
Lucy Parissi
11th December 2016 at 1:43 pmShamefully I am the only person in our household who loves brussels sprouts! And I insist on making them every year even if I am the only one who will eat them. Haven’t tried them stir-fried it looks like a recipe I HAVE to try!
Choclette
11th December 2016 at 5:58 pmI blame school dinners. They put me off so many foods that I had to learn to love again as an adult.
Lucy
11th December 2016 at 8:19 pmI need to liven up my sprouts and this looks like such a tasty and healthy way to do so! Will try it for sure with my next bag.
Choclette
12th December 2016 at 1:38 pmOh goodie. Let me know the verdict Lucy 🙂
Claire @foodiequine
11th December 2016 at 8:28 pmI always thought that I hated sprouts, turns out I just hate boiled sprouts. This sounds like a great way to spice them up.
Choclette
12th December 2016 at 1:39 pmThanks Claire. School boiled sprouts were the very worst, but they managed to spoil just about everything.
Kate | The Veg Space
12th December 2016 at 3:08 pmOh yum, these look fabulous Choclette – I’m with you on stir-frying sprouts, I just can’t bear them boiled but somehow they are totally transformed when stir-fried! Your flavours sound fantastic.
Choclette
12th December 2016 at 5:33 pmThanks Kate. I’m quite happy with barely cooked boiled sprouts, but done like this they really doesn’t taste “sprouty” at all.
Nico @ yumsome
12th December 2016 at 4:19 pmI initially read the recipe as 25kg of sprouts! LOLOL!
I loathe boiled and steamed sprouts but yes, stir-fried (and roast), they totally rock. I love the idea of cooking them with leeks and ginger – this is going on my to-do list for sure!
Choclette
12th December 2016 at 5:34 pmHahaha, I might like sprouts, but not quite that much! Yay, glad to have inspired you 🙂
Liz @ I Heart Vegetables
12th December 2016 at 10:16 pmYum! I really love brussels sprouts but I usually just roast them. I’ve never thought about stir frying them!
Choclette
13th December 2016 at 11:35 amRoasted sprouts are delicious too Liz, but stir-frying makes a nice change.
Elinor aka Beachhutcook
13th December 2016 at 7:06 amI think this might get my boys eating them. I love them although I do remember a time when I didn’t. I think our taste buds grow up just like the rest of us!
Choclette
13th December 2016 at 11:38 amFor sure Elinor. There are lots of vegetables I really like now that I pulled faces over when I was young. Stir-frying seems to stop sprouts tasting too sprouty I find.
Kate - gluten free alchemist
14th December 2016 at 8:21 pmWe are a HUGE sprout family (that is we all like them….. not we are all very large!) This recipe looks fab! Will have to try it!!! x
Choclette
16th December 2016 at 9:34 amHehe, I now have an image of you all waddling around with big round middles 😉
Rebecca
21st December 2016 at 12:53 amgreat recipe, Merry Christmas
Choclette
22nd December 2016 at 10:32 pmThanks Rebecca. Merry Christmas to you too 🙂