Wok-Fried Brussels Sprouts with Sriracha

The sweet, hot, spicy and intense sauce balances beautifully here against the lightly caramelised vegetables.

300 g Brussels sprouts, trimmed
8-10 spring onions, sliced diagonally
1 tbsp groundnut oil, for frying
1 tbsp sesame seeds, toasted
1 tbsp crispy fried shallots (available in Asian food stores, or make your own by deep-frying thinly sliced shallot rings until crisp, drying thoroughly and then storing in an airtight container until needed)
6 red chillies, deseeded and chopped
3 cloves garlic, chopped
1 tbsp tomato purée
2 tbsp mirin (rice wine vinegar)
2 tbsp brown Muscovado sugar
2 tbsp soy sauce
juice of 1/2 lime
2 tbsp water
1 tsp toasted sesame oil

View the full recipe at The Circus Gardener’s Kitchen →