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Wok-tossed purple Brussels sprouts & bacon
Prep 10 mins | Cook 8 mins | Serves 4
2 tbs olive oil
125g bacon rashers, trimmed and chopped
2 garlic cloves, crushed
500g small purple Brussels sprouts*, halved and outer leaves separated
2 tbs kecap manis
⅓ cup chicken stock
2 tbs mixed seeds
*Use traditional green Brussels sprouts if the purple ones are out of season.
Step 1 Heat 1 tsp oil in a wok or large frying pan over medium-high heat until hot. Add bacon and stir-fry for 2-3 minutes until crisp. Transfer to a plate lined with paper towel. Set aside.
Step 2 Heat remaining 1½ tbs oil in wok. Add garlic and stir-fry for a few seconds. Add Brussels sprouts and stir-fry for 1 minute until vibrant. Add kecap manis and stock. Stir-fry for 3-4 minutes until sprouts are just tender. Toss through bacon. Season with pepper, scatter with mixed seeds and serve.
Good for you ... Brussels Sprouts
![Brussels Sprouts](/assets/image-cache/brussels-sprouts.ce905c36.jpg)
Close to the top of the class for all round nutrition, supplying dietary fibre, potassium and a range of vitamins (beta carotene, C, E and the B vitamins, thiamin (B1), riboflavin (B2), B6, folate and pantothenic acid).
Beta carotene is converted to vitamin A in the body and is important for normal vision while it also contributes to the normal functioning of the immune system – as do vitamins B6, C and folate. Vitamin E helps protect cells from damage due to free radicals.
Vitamins B1, B2, B6 and pantothenic acid are all involved in normal energy metabolism.