Brussels Sprouts with Satay Sauce
No soggy green mush here - the combination of spicy nutty sauce over slightly crunchy sprouts should convert even the most fervent sproutophobe. You might like to try it with our Chestnut Rice recipe.
- 450g/1lb Brussels sprouts
- 1 tbsp natural peanut butter, smooth or crunchy
- 3 tbsp shoyu or tamari soya sauce
- 1 tsp grated ginger (optional)
- 1 tsp tomato puree
- Low-cal soya sauce
1. Wash sprouts and remove any blackened or yellow outer leaves. If they are large, cut in half. Don’t put a cross in their stalks as this will make them more soggy.
2. Cook in a little boiling, salted water for about 5-6 minutes or until al dente (crisply tender). Drain well but keep the cooking water. Set the sprouts aside.
3. Mix the peanut butter, soya sauce, tomato puree (and ginger if using) to a smooth paste.
4. Heat oil spray in a frying pan or wok.
5. Quickly fry sprouts in the pan, then add the satay sauce, stirring so that everything is well-coated. Add a little of the sprouts' cooking water if it is too thick.
6. Heat until warm then serve immediately.