for 4 portions
4 bundles of black jasmine
ginger, inch size
1 clove garlic
1 leek, white part only
2 cups Brussels sprouts
2 cups kale
2 cups cremini mushrooms
1 cup green peas (fresh or frozen)
salt and pepper
a small piece of sharp, green chilli peppers
toasted sesame oil
1 spring onion
black sesame seeds
I believe Brussels sprouts taste best when only barely cooked. That is why I usually stir fry them. This is also what I did with this time. Brussels sprouts were stir fried with with ginger, soy sauce and sesame oil. With the company of kale and cremini mushrooms we have a dish full of umami flavor. Last but not least, the pasta is vegan and gluten free. So here it is Brussel sprouts in a dish that is light, easy, fast and very healthful.
Cook the rice noodles in salted water, drain off and mix with a teaspoon of oil. Leave it aside. Clean the Brussels sprouts and divide them into individual leaves; what can not be separated may be chopped thinly. Wash and tear the kale leaves into pieces of about 1 inch. Clean the mushrooms and cut them into thin slices. Wash the leek thoroughly and cut into slices of a thickness of ¼ inch. Warm up the oil in a wok or deep frying pan, add the grated ginger, grated garlic, chopped green hot chile pepper and sliced leek. Stir fry until the leek gets translucent and then add the Brussels sprouts, kale and mushrooms. Stir fry for another 5 minutes, add the green peas, soy sauce, salt and pepper and fry for another 2 minutes. Remove the pan from the heat, add the spring onions sliced on the diagonal, minced parsley and rice noodles. Sprinkle everything with sesame oil, put into the bowls and serve sprinkled with black sesame seeds.
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