• 17minutes
  • 113calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 2 cloves garlic , chopped

  3. 1 lb Brussels sprout , trimmed and thinly sliced

  4. 6 pieces sun-dried tomatoes packed in oil , cut into fine shreds

  5. 1 finely grated lemon, zest of

  6. 1 -2 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat your wok over high heat until very hot, add the olive oil and swirl around once.

  2. Now add the garlic and stir fry for a few seconds to scent the oil.

  3. Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.

  4. Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.

  5. Taste and season with salt and pepper if necessary.


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