For this latest version of “Brussels Sprouts revisited”, I decided to overpower those cheeky leafy balls yet balance them with a coconut flavoured jasmin rice. It worked wonders. The whole family loved this winning dish. It is a must try!
You will need a rice cooker or a saucepan and a wok
Preparation: 10 min, Cooking 15min
Ingredients:
- Rice: 2 cups
- Coconut milk: 2 cups
- Water: 2 cups
- Brussels sprouts: 200g, quartered
- Garlic: 2 cloves crushed
- Ginger: 2cm peeled and grated
- Soy sauce: 2 tbsp
- Sesame seeds: 20g
- Sesame seed oil: 3 tbsp
- Herb of choice: coriander or parsley chopped
Let’s do it:
- Cook the rice by absorption with the liquids (water and coconut milk),
- 7 minutes before serving, heat the wok
- Add the oil, the ginger and the garlic at once
- Keep the wok moving and add the brussels Sprouts and seeds
- Cook over a high temperature for about 5 minutes, whilst moving, the brussels sprouts will take a vivid green and yellow colours.
- Season with pepper (optional)
- Pour the soy sauce over and cook a futher 2 minutes,
- Serve the Brussels Sprouts with the rice, and sprinkle herb of choice
Bon appétit
