John Myers
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Stir-fry Dish: Brussels Sprouts, Carrot and Cheese Stir-fry with Noodles
The perfect stir-fry dish: brussels sprouts, carrot and cheese stir-fry with noodles recipe with a picture and simple step-by-step instructions.
Brussels sprouts and carrot cheese pan
- 1 tbsp Spice oil: Chilli oil from my KB
- 1 g Ginger
- 1 piece Clove of garlic
- 200 g Brussels sprouts fresh
- 50 g Carrot
- 250 ml Cider
- 150 g Tomatoes
- 50 g Cream cheese with herbs double cream setting
- Black pepper from the mill
- Seasoning: parsley-pepperoni-salt from my KB
pasta
- 75 g Pasta
Topping
- 1 tbsp Balsamic cream
preparation
- Put the sea salt and water in a saucepan and set aside … Peel the ginger and clove of garlic and chop finely … Clean, wash, weigh 200 grams and quarter the Brussels sprouts … Wash carrots, peel and cut into thin slices … Wash the tomatoes, remove the stalk and cut into quarters
Cook
- Bring the salted water to the boil … cook the pasta for about 7 minutes until al dente … drain and drain
- Heat the oil in a pan … fry the Brussels sprouts and carrot pieces … deglaze with 100 ml of cider and reduce (approx. 4 minutes) and pour in the remaining 150 ml of cider and reduce to 4/5 (approx. 6 minutes ) … add the tomato pieces, bring to the boil and sort out the loose pieces of skin … stir in the cream cheese and simmer a little (approx. 3 minutes) … mix in the pasta, pepper and salt and season to taste
Serve
- Place on a deep plate and serve with balsamic cream to taste
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