When time is flying and I don’t want to compromise what I am eating, stir fry is the best option. The combinations of veggies are unlimited and there are always a way to slightly change the taste with adding soya sauce, maple syrup or spices.
This time, the novelty was to add some maple syrup in order to give a slightly sweet flavour to the whole dish.
- SERVE:
- PREPARATION: 15 minutes
- COOK: 30 minutes
- DIFFICULTY:
What do you need?
- 1 Head of Brussels sprout
- 2 sweet potatoes
- 1 turnip
- 1 onion
- A couple of Brussels sprout
- 120 g of pancetta
- 2 tablespoons of maple syrup
- 2 tablespoons of sunflower oil
How to make a Wok with Head of Brussels sprout, sweet potatoes, turnip, and pancetta?
- Start by washing carefully all the vegetables
- Prepare the head of Brussels sprout by removing the stem of them and only keeping the leaves
- Chop roughly the leaves and then steam them for 20 minutes
The leaves need to be soft at the end of the cooking
- Peel the sweet potatoes and put them into square pieces
The pieces need to be around all the same size and quite small for making sure that can be cooked in the wok
- Peel the turnip and put it into square pieces
Again, the pieces need to be around all the same size and quite small for making sure that can be cooked in the wok
- Peel the onion and chop it
- In a work at medium/slightly high heat, heat the oil and cook the chopped onion for a couple of minutes
- Then add the turnip and sweet potatoes and cook them for 10 minutes while stirring them quite frequently
The vegetable won’t be soft cooking like that, so if you prefer softer vegetables, steam them for 10 minutes before putting them in the wok
- Add the Brussels sprout sliced in two parts
- Add into the wok the steamed leaves of the head of Brussels sprout and continue to cook for 3 to 4 minutes
- Then add the pancetta cubes and cook it for an additional 3 to 4 minutes
- Serve it straight away with some maple syrup on top
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