Recipe

Brussels sprouts and sun-dried tomato stir-fry

  • 25 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Brussels sprouts and sun-dried tomato stir-fry
  • 1 kilogram (2 pounds) brussels sprouts
  • 2 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1/4 cup (35g) drained sun-dried tomatoes, sliced thinly
  • 1/4 cup (40g) roasted pine nuts
  • 2 tablespoon lemon juice

Method

Brussels sprouts and sun-dried tomato stir-fry
  • 1
    Trim sprouts; slice thickly.
  • 2
    Heat half the oil in wok; stir-fry sprouts and garlic until sprouts are just tender.
  • 3
    Add tomato, nuts, juice and remaining oil; toss gently until heated through.

More From Women's Weekly Food