About this recipe:Stir-frying is a quick method of cooking that retains many of the vitamins and minerals that may be lost during boiling. This is a great way to cook Brussels sprouts and cabbage, sure to tempt even the most reluctant eaters of greens. If liked, serve with wholemeal or seeded rolls.
1½ tbsp vegetable oil
4 lean thick-cut smoked back bacon rashers, cut into thin strips
2 tsp toasted sesame oil
2 leeks, trimmed and thinly sliced
225g Brussels sprouts, sliced
½ Savoy cabbage, shredded
240g can or vacuum-pack chestnuts
1 tbsp soy sauce
3 tbsp orange juice
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Method Prep:20min › Cook:10min › Ready in:30min
Heat the oil in a wok or large, deep frying pan, then fry the bacon for about 2 minutes until lightly browned. Remove from the pan with a draining spoon and set aside, leaving the fat and juices behind in the pan.
Pour the sesame oil into the pan and heat for a few seconds, then add the leeks and fry gently for 30 seconds until just softened. Add the Brussels sprouts and cabbage and stir-fry for 4–5 minutes until almost tender.
Return the bacon to the pan together with the chestnuts, then stir in the soy sauce and orange juice. Cook for 2 minutes to heat through and to allow the greens to finish cooking. Season to taste with freshly ground black pepper. (There is no need to add salt as plenty is in the dish already from the bacon and soy sauce.) Serve straight away.
For a vegetarian dish, replace the bacon with 250g cubed smoked tofu, adding it with the chestnuts and without frying first. * Use fresh chestnuts if available. To prepare, score a cross in the base of each chestnut with a small, sharp knife. Cook in a pan of boiling water for 7 minutes, remove using a draining spoon, then when cool enough to handle, peel off the shell and inner skin. Return to the pan of boiling water and simmer for 10–12 minutes until tender.