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Teriyaki Brussels sprout bowl
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1 carrot, peeled and sliced
190g pack baby corn and sugar snap peas
1 tbsp sunflower oil
300g Brussels sprouts, trimmed and halved
1 Romano pepper, deseeded and sliced
50g teriyaki sauce (from the chiller)
250g pack wholegrain, wild & red rice
1. Steam the carrot, baby corn and sugar snap peas for 10 minutes until only just tender.
2. Meanwhile, warm the oil in a frying pan over a medium heat and stir fry the sprouts for 5 minutes. Add the Romano pepper and stir fry for a further 2 minutes. Add the teriyaki sauce and 4 tbsp water. Simmer for 3-5 minutes until the sprouts are tender.
3. Cook the rice according to the pack instructions. Serve the steamed vegetables, sprouts and peppers with the rice.
Typical values per serving:
3 of your 5 a day; high in fibre.
This recipe was first published in October 2019.