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Stir-fried Brussels sprouts with leeks and carrots recipe

49 ratings

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. See method

Serves 2
5 mins to prepare and 10 mins to cook
321 calories / serving
Healthy
Vegetarian

Ingredients

250g (8oz) Brussels sprouts, halved
2 tbsp vegetable oil
1 leek, finely sliced
2 garlic cloves, finely sliced
2cm (1in) piece fresh ginger, finely sliced
1 red chilli, seeded and finely sliced
1 large carrot, grated
1½ tbsp soy sauce
2 tsp clear honey
150g (5oz) fresh or straight-to-wok noodles

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1345kj
321kcal 16%
Fat
15g 21%
Saturates
2g 10%
Sugars
14g 16%
Salt
1.8g 29%

of the reference intake
Carbohydrate 36.7g Protein 10.3g Fibre 4.8g

Method

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.

See more Christmas leftover recipes