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Serves 2

This is delicious with grilled fish or meat or served as an accompaniment to another stir-fry.

3-4 plump sprout tops
2-3 tablespoons sunflower oil
1 teaspoon finely sliced fresh ginger
1 clove garlic, finely diced
½ tablespoon, or to taste, good soy sauce


Wash the sprout tops. You can pick off the baby sprouts and save for another dish if you wish. Cut off their tops and discard the tough outer leaves before pulling away the inner leaves - like pulling away the petals of a rose - and place in a colander. Wash thoroughly when finished.

Cut 2 or 3 thin rounds from the ginger root. Slice off the skin then cut into fine strips.

When you are ready to serve, place a non-stick frying pan or wok over a medium high heat. Once the pan is hot, add the oil, followed by the ginger. As soon as it begins to sizzle and turn a golden brown add the garlic, followed by the wet leaves. Keep stirring as they spit and splutter, then as soon as the noise subsides and the leaves begin to wilt (within a minute), mix in the soy sauce to taste. Serve immediately.


You can add dried chilli flakes with the garlic or a touch of sesame oil with the sunflower oil. Alternatively, omit the ginger and briefly fry dried yellow mustard seeds with the garlic.

This recipe was kindly provided by Sybil Kapoor
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