Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
2 tbsp vegetable oil
1 red onion, diced
4 garlic cloves, finely chopped
500g Brussels sprouts
2 tbsp tomato purée
1 tbsp of honey
1 tbsp of dark soy sauce
4 green chiles, chopped
250g cooked jasmine rice, I’ve used a pouch of pre-cooked rice
FOR THE TOPPING DRESSING
1 tbsp soy sauce
1 tbsp white wine vinegar
1 tbsp sesame oil
1 tsp sugar
TO SERVE
Dried onions
Chopped red chillies
METHOD
Set a mandolin to a thin setting and slice the sprouts. (Alternatively, use a food processor with a shredding disk).
Heat the oil in a large pan over medium heat.
Sauté the onion until they soften, about 5 minutes.
Add the garlic, chillies and cook until fragrant, about 2 minutes.
Set aside two large handfuls of Brussels sprouts.
Then add the remainder to the pan and cook until they soften.
Whilst stirring, add the tomato purée, honey, dark soy sauce and white wine vinegar, cook stirring for about five minutes, then remove the pan from the heat.
To the sprouts set aside add sesame oil, sugar, soy sauce and white wine vinegar and combine.
Return the pan to medium heat and add the cooked rice.
Cook, stirring gently until heated.
Serve the rice on a large plate, top with the raw sprouts, dried onion and chopped red chillies.
