Monday, 14 March 2016

Soy Sprouts

This is really a Christmas recipe, but as sprouts are still in season I couldn't wait another nine months to post this!

I like sprouts, and I know that is an unpopular opinion. When I have friends round for food, I would never subject them to the vegetable in its regular, steamed state. I did this years ago for a Christmas dinner, and nobody touched them except for me. Add two magical ingredients (soy sauce and butter) however, and you'll find that it's a completely different story.

  • 450g sprouts
  • 3 tbsp soy sauce
  • 1 tbsp butter

Prepare the sprouts by cutting off the tails and peeling the outer layers. Then, slice them in half.

Heat the butter on a low heat in a large frying pan or wok, fry the sprouts until they have softened and have browned slightly. This should take about five to ten minutes. Next, add the soy sauce and stir until all of the sprouts are covered. Fry until all of the liquid has dissolved.

Serve straight from the pan. If you like, you can top it with crispy bacon or drizzle with olive oil.

You'll never hear another complaint about this much maligned vegetable again, I guarantee it.

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