Pic of Teriyaki sprouts with chilli and sesame

Teriyaki sprouts with chilli and sesame

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Vegetarian mains

Teriyaki sprouts with chilli and sesame

Side Serves 4 20 min
Guy's brother Ben runs the farm shop and kitchen where we make the teriyaki sauce sold alongside our vegboxes. It's great for quick meat stir-fries, but is also good with green veg. Serve with cooked rice or egg noodles tossed in a little sesame oil for a simple vegetarian supper (add some tofu for protein), or add leftover pieces of cooked chicken, beef or pork from a roast.


  • 500g Brussels sprouts, trimmed
  • oil for frying to a high temp, e.g. sunflower
  • 1-2 red chillies, thinly sliced, seeds removed for less heat, if you prefer
  • 2 garlic cloves, thinly sliced
  • 3cm fresh ginger, peeled and grated or cut into very thin matchsticks
  • 2 tbsp teriyaki sauce
  • 1 tbsp sesame seeds (we used black ones for colour, but normal ones will do)
Image of Teriyaki sprouts with chilli and sesame


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Boil the sprouts in a pan of salted water for about 5 minutes, depending on size, until just tender.
  • Step 2

    Drain, refresh in a bowl of cold water, then drain again. Leave whole, or cut larger ones in half.
  • Step 3

    Heat 2 tablespoons oil in wok or large frying pan. When hot, add the sprouts, chilli, garlic and ginger.
  • Step 4

    Stir fry for 2 minutes, then add the teriyaki sauce and sesame seeds and toss together for a few moments before serving.

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