In a wok (or large frying pan) add 1 tbsp rapeseed oil, then 4 garlic cloves, a 2-inch piece of ginger, and 1 red chilli (all finely chopped). Stir around on medium-high heat till it begins to colour. Now add 1 tsp lemongrass (finely chopped) and stir around. Next add around 2 cups/250g sliced rings of brussel sprouts. Turn the heat up and add 2 tsp toasted sesame seeds (either black or white or a combo) and 1 tsp sesame oil. Stir around. Finally, add 2 tbsp soy sauce and toss. Remove from heat (the brussel sprouts should still have a bit of a crunch to them). Sprinkle with additional sesame seeds if desired and serve.

You may also be interested:

KINPIRA GOBO (BURDOCK AND CARROT SALAD) >