I just love Brussels Sprouts. Raw, boiled, steamed, baked, in a stew, cold the next day, whatever and now this way. It is made with a little maple syrup or honey added, and that touch of sweetness gives the sprouts a bit extra on the taste front and help counter any bitterness from the sprouts.
One of the beauties of wok cooking is the speed with which food can be prepared and brought to the table, and the smaller the food is chopped to, the quicker it is cooked, and this recipe is no different. When my son Adam was at high school, he had a Chinese friend, whose parents owned and ran a Chinese takeaway, and on occasions when I went to collect Adam when he had been playing with his friend, I had the opportunity to see the behind the scenes action in the kitchen of the takeaway. An array of woks on impossibly high gas flames and the two parents stirring and shaking vigorously for all they were worth, and producing a meal in mere minutes. Impressive.
One can of course prepare all the food before cooking, in which case one would have to soak the prepared apple in lemon juice to prevent it from going brown. However by working swiftly it can be prepared while the onion is cooking, saving the cost of said lemon juice. Like wise the sprouts can also be prepared quickly while the onions and apples are cooking.
Serves 4. Preparation Time 15 minutes. Cooking Time 15 minutes (maximum). Total time approximately 20 – 25 minutes
1 large onion, finely sliced.
2 cloves of garlic.
2 tablespoons olive oil.
1 cooking apple or firm crisp eating apple.
1 level tablespoon maple syrup or honey or sugar
370 gm/12 oz/ 3 cups Brussels sprouts, chopped into eighths , or shredded in a processor
100 gm/ 3 1/2 oz/ 1/3 cup pine nuts, any nuts, chopped or flaked, no nuts
salt and pepper to taste
In a wok (preferably), or medium frying pan, gently soften the onion, in a little of the oil, for 5 minutes. Add the garlic and continue for another 2 minutes.
While the onion and garlic are cooking, chop the apple into small bite size pieces.
Add to the onion and garlic, increase the heat and stir fry for 2 or 3 minutes.
Add the maple syrup and stir fry for 1 minute, and then scrape into a bowl and reserve for later.
Add the rest of the oil and then the sprouts. Over quite a high heat stir fry the sprouts up to 5 minutes, depending on how fine they have been chopped, and until they have turned bright green and are beginning to brown on the edges.
Add the onion. garlic and apple mixture, and working quickly, stir fry, warming through the whole mixture. Season to taste.
Add the nuts, stirring through to distribute them equally.
Serve immediately onto hot plates.
Here I have served them with hot home made sauerkraut in a tomato sauce, and plain boiled potatoes.