New white T shirt covered in soy sauce but hey ho no worries as we may have a conversion to the reviled sprout! Always been one of my favourite vegetables but one I usually eat solo.
Admittedly we had to disguise it - and no we didn't have to puree, blend or hide them in a soup - but a Waitrose oriental chicken stir fry a combination of sweet, spicy and sour did the trick. Even better the Vanish got rid of the stains! Give it a go - but don't forget your apron!
Can't find a link but the following recipe serves two with noodles.
Trim and halve 250g of sprouts, then steam for three to four minutes. (I sometimes do this in the microwave)
Stir fry three chicken breasts and then set aside.
Fry a couple of cloves of garlic, add the sprouts and a couple of chopped chillis, depending on how hot you like it.
Add two tablespoons of nam pla fish sauce and one of soy sauce and a spoonful of dark brown sugar. Return the chicken and cook until sticky and syrupy. Then add a squeeze of lime juice and chopped coriander before serving.
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