Brussel Sprouts with lemon and ginger
A bit late for Christmas but guaranteed to give a lift to the humble Brussel sprout. And even convert those not keen.
Moreover the addition of lemon and ginger helps absorption of nutrients and make sprouts more digestible!
- 300g sprouts
- Juice (about a dsp spoon) and rind of 1/2 lemon
- 4 slices of peeled fresh ginger –
- Splash (about a dsp) soy sauce
- ½ tsp coconut sugar
- Pinch salt to taste
- Generous tbsp coconut oil
Using a sharp knife, halve the sprouts and remove any dirty outer leaves. Shred the ginger and lemon peel.
Bring a sauce pan of water to the boil (no salt – it drains the colour), plunge in the sprouts, bring back to the boil and simmer for a couple of minutes until they are a bright green. Drain, plunge into cold water and drain again. This will set the colour.
Heat a wok (at a pinch a large frying pan will do), add the oil and when it is hot throw in the ginger and lemon peel. Stir until they begin to soften then add the sprouts and stir again. Splash in the soy sauce, lemon juice and sugar and stir fry until the sprouts are cooked to your liking. If you let them turn colour a bit they will absorb more flavour.
Stir fried shredded potato
Sticking with our Chinese theme, but totally vegan, and suitable for most Ayurvedic diets, here’s a simple seasonal recipe to add a zing to that winter staple, the humble potato. Though actually China has a very different relationship to the potato than the West, seeing it as a vegetable, to be cooked in interesting ways, and not a staple at all.
This sweet and sour version is a great favourite with children. If you like a little spice you can stir fry the potato shreds with thin strips of green chilli pepper, or even a crumbled dried red one, but then leave out the vinegar and just add a small pinch of sugar.
- 400 g (normally 2) (waxy) potatoes
- 1/2 tsp Sichuan peppercorns
- 1½ tbsp sugar
- 1 tbsp red rice vinegar
- ½-1 tsp of salt.
- oil for stir frying
Wash and peel the potatoes. Cut into slices and then into very thin matchstick shreds. Soak in cold water to get rid of the excess starch. Tip away the water and drain well.
Heat the wok, until very hot, add two tbsp oil. Add the Sichuan peppercorns, let them sizzle until they are black and all the flavour is released, then remove with a slotted spoon.
Turn up the heat (the oil needs to be hot for this dish). Tip in the potato and stir-fry rapidly, tossing and turning. All the pieces need to come into contact with the wok. Add the vinegar, toss and turn, then the sugar, and lastly the salt. Mix again to distribute the flavours.
Taste a piece of potato. It should be crunchy but not raw! If you are happy with the texture and seasonings, serve.