Honey Ginger Brussels Sprouts & Pineapple Stir Fry
Soy sauce-coated veg, sweet caramelised pineapple and cashews plus sesame seeds and sticky rice stir fry. A delicious way to use any veg you have to hand, any night of the week.
Substitutes:
- No sprouts? Try using broccoli, cauliflower or pak choi instead.
- No pineapple? You can go without, but we love the extra sweetness of the pineapple.
- No soy sauce? Use tamari or miso paste instead.
- No rice wine vinegar? Use any white vinegar instead.
- No hoisin sauce? Try with nut butter instead.
- Vegan? Use maple syrup instead of honey.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
200 g Brussels sprouts
200 g pineapples
150 g carrots
3 spring onions
50 g cashews
150 g basmati rice
For the sauce:
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp hoisin sauce
2 tbsp sesame oil
a pinch of chilli flakes
2 tbsp honey
1 tbsp sesame seeds
2 tbsp ginger (grated)
2 garlic cloves (chopped)
Recipe:
Combine all of the sauce ingredients together in a mixing bowl.
Peel and cut the pineapple into small chunks. Halve the Brussels sprouts. Cut the carrot into thin slices. Finely chop the spring onions.
Rinse the rice under cold water until the water comes out clear. Tip 150g of rice into a pan and add 300ml water and a generous pinch of salt (you can use as much rice you'd like - just make sure you add double the amount of water). Bring to a boil, stir once and put the lid on. Turn the heat right down and simmer for 10 minutes with the lid on. Try some rice after 10 minutes, and keep cooking if it isn’t quite ready - turn the heat off when you're happy with it.
Add the cashews to a frying pan over a medium heat. Add 2 tablespoons of the sauce and cook until nicely coated and lightly caramelised. Remove from the pan and set aside.
Add 1 tbsp olive oil (or sesame oil) to the same pan and place over a medium heat. Add the pineapple and the chopped vegetables. Cook for 6-7 minutes, until everything is getting tender but still has a little bite. Pour over the sauce, mix well to coat and cook for another 5 minutes.
Divide the rice into bowls, top with the veg and cashews and enjoy!.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
