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Teriyaki Brussels sprout bowl
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Serves: 2
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:
Energy |
1,882kJ 449kcals |
---|---|
Fat | 14g |
Saturated Fat | 1.9g |
Carbohydrate | 57g |
Sugars | 19g |
Protein | 15g |
Salt | 0.5g |
Fibre | 18g |
3 of your 5 a day; high in fibre.
This recipe was first published in Tue Oct 08 09:44:51 BST 2019.
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