wok-fried Brussels sprouts with sriracha

The sweet, hot, spicy and intense vegan sauce is loosely based on a classic sauce used in Vietnamese and Thai cuisine called sriracha, and it balances beautifully here against the lightly caramelised vegetables.

300 g Brussels sprouts, trimmed
8-10 spring onions, white and green parts, sliced diagonally
1 tbsp groundnut oil
1 tbsp sesame oil

For the “sriracha” sauce:
6 red chillies, deseeded and chopped (leave some of the seeds in for a really hot sauce)
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

To serve:
sea salt
lime wedges

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