800g Brussels sprouts, trimmed and halved
1 tbsp sesame oil
small piece ginger, shredded
4 tbsp toasted sesame seeds
Blanch the sprouts in boiling water and drain well. Heat most of the oil in a wok and add the ginger. Sizzle for a moment, then add the sprouts and stir-fry until hot. Scatter over the sesame seeds and drizzle with a touch more oil. Season with salt, if you like, and serve.
Try out this new side dish, which adds fresh and light Asian flavours to traditional winter favourite. It works especially well for first term pregnancy, containing ginger and folates in the form of the Brussels sprouts.
- Per serving: calories 100; protein 5g; carbs 4g; fat 7g; sat fat 1g; fibre 5g; sugar 3g; salt 0g