Brussel Sprouts! Man, how much did I hate them as a child. So much so, I didn’t even attempt to try them again until I was in my 40s.
The issue was the way the sprouts had been cooked when I was a child – boiled to a mush. It still turns my stomach.
Of course, Brussel Sprouts are so good for us, full of antioxidants. When I went vegan, I couldn’t ignore them any longer. Now, I can’t get enough and very often have them for two meals of the day. The difference? The way they are cooked and prepared. I love them raw in a slaw or sliced and quick fried with Kecap Manis.
This Sticky Sprouts & Wild Rice Salad is courtesy of Asian Green by Ching-He Huang. The warmth of the sticky sprouts makes the dish suitable for easing into the cooler days of Autumn.
Sticky Sprouts & Wild Rice Salad
Ingredients: (Serves 2)
For the sprouts:
200g Brussels sprouts (trimmed)
1 inch piece of fresh ginger, grated
Juice of an orange
50ml Vegetable Stock
1 Tbsp Hoisin Sauce
1 Tbsp Golden Syrup
1.5 Tbsp Soy Sauce
1 Tbsp Toasted Flaked Almonds
Juice & Zest of a Lemon
Salt & Oil (Rapeseed)
For the Salad:
100g Smoked Tofu (drained, pressed, sliced into 0.5cm cubes
2 heads of Chicory, washed & separated
1 small handful of Dried Cranberries
150g cooked Wild Rice
150g cooked Brown Rice
1 Red Chilli, deseeded & finely chopped
1 Spring Onion, finely sliced
In a wok, boil the Brussel Sprouts with enough salted water to cover them for 3 minutes. Drain and refresh under cold water then set aside.
Place all the salad ingredients in a large bowl & mix well.
Dry then heat the wok over a high heat, then add some oil. Once hot, add the ginger, orange juice, vegetable stock, hoisin sauce, golden syrup, and soy sauce. Bring to the boil and reduce to a sticky glaze. Add the Brussel Sprouts and coat well.
To serve, arrange the salad on a plate, and top with the hot, sticky sprouts. Garnish with the toasted almond flakes, and squeeze over the lemon juice and sprinkle on the zest.