Stir-fried Brussels Sprouts with Leeks and Carrots

Serves: 2

An ideal way to use up leftover sprouts – this quick, easy and healthy stir fry packs a fragrant blend of spices, the salty-sweetness of soy and honey, and the fresh vibrancy of carrot and leek.

Dovetailing Tip: Use the leftover Brussels sprouts you made for Meal 2.

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Cook Time:
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8 ounces brussels sprouts, halved
2 tablespoons vegetable oil
1 leek, finely sliced
2 garlic cloves, finely sliced
1 inch piece fresh ginger, finely sliced
1 red chilli, seeded and finely sliced , or dash of hot sauce
1 large carrot, grated
1 1/2 tablespoons soy sauce
2 teaspoons clear honey
5 ounces fresh or straight-to-wok noodles


Bring a large pan of water to the boil. Add the sprouts and cook for 5 minutes, or until just softened. Drain and rinse under cold water. Pat dry and set aside.
Put the oil in a wok over a medium high heat. Add the leek and cook for 2 minutes, or until softened. Add the sprouts, stir-fry for 2 minutes more, then add the garlic, ginger and chilli. Stir-fry for a further minute, until fragrant, then add the carrot, soy sauce and honey. Toss to combine.
Add the noodles and stir-fry until combined and heated through. Serve.

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