Stir Fried Brussels Sprouts

{Serves 6 | Preparation Time: 15 mins | Cooking Time: 5 mins}

I often think that boiling a Brussels sprout to within an inch of its life is culinary carnage. Sprouts are like miniature cabbages and take so well to stir frying.Here I use gentle spices with wintery tones and a searing hot pan to lift the humble sprout to new heights. You can combine leftover sprouts with eggs and cheddar cheese to make a wonderful frittata the following day.


  • 75ml olive oil
  • 1 teaspoon mustard seeds
  • 1 thumb sized piece of grated ginger
  • 3 cloves garlic grated
  • 1 teaspoon ground turmeric
  • 2 finely sliced green chillies
  • 800g brussels sprouts, shredded into approx. 0.5cm thick ribbons
  • 2 heaped teaspoon honey
  • Juice ½ lemon
  • Salt, to taste


  • Pour the olive oil into a wok and place over a high heat.
  • When the oil is very hot, but not quite smoking, add the mustard seeds, ginger, garlic, turmeric and green chilli.
  • When the mustard seeds are popping vigorously, quickly add the sprouts. Stir well so that the cabbage takes on the pale-yellow hue of the turmeric. It is helpful to have the extractor fan on to prevent inhalation of spice fumes.
  • Add the honey to the sprouts and season to taste with lemon juice and salt.
  • The sprouts will take 3-5 minutes to cook through in the wok – they should still retain some bite. If the pan looks too dry, a splash of water will help create some steam and assist the rapid cooking of the sprouts. Serve immediately.


Please don’t boil your sprouts. This makes them water logged and tasteless. Instead, season them and roast at a high heat in the oven, or chop them up and stir fry to caramelised perfection.

Sprouts can be chopped using a food processor to save time!