From our family kitchen
Brussels sprout, chestnut and apricot stir fry
Published
Most people I’ve mentioned this recipe to can’t quite get their head around it, until they’ve tried it. Fear not, it’s delicious and is a must-try. Sprouts have become very popular again recently and with good reason too since they pack a mighty nutritional punch.
Serves 2
Ingredients
- 150g/5 1/4 oz dried rice noodles
- 1 tbsp Lucy Bee coconut oil
- 150g/5 1/4 oz Brussels sprouts, outer leaves removed, quartered
- 1 red onion, diced
- 2 garlic cloves, finely chopped
- 50g/1 3/4 oz soft dried apricots, quartered
- 50g/1 3/4 oz pomegranate seeds
- 30g/1 oz pre-cooked chestnuts, quartered
- 1 tbsp sesame oil
- 1 tbsp gluten-free tamari sauce
Method
Cook the noodles in boiling water according to the packet instructions, then drain and rinse.
Heat the coconut oil in a wok or high-sided frying pan over a medium heat. When hot, add the sprouts, onion and garlic and cook for 5–6 minutes, or until soft, stirring occasionally. Add the apricots, pomegranate seeds, chestnuts, sesame oil and tamari and continue stirring and cooking for 3 minutes, to combine the flavours.
Add the drained (or fresh) noodles to the wok or pan, give it a final mix and serve.
Tips and notes
If you’re a fish lover, this works well with prawns (shrimp).
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story