Dragon Sprouts with Chilli and Rice Vinegar
These sprouts appear in the spring but you can also use purple sprouting. The name Dragon was given to me by Archie McDiarmid of Luvians Bottle shop who suggested a great wine to go with it- Leitz Dragonstone Riesling; brilliant wine and who could resist Dragon Sprouts with Dragonstone? Indeed!
255g Dragon (kale) sprouts, trimmed
2 tbsp cold-pressed rapeseed oil
1 jar of Chillilicious chilli “shot”
1 tsp white wine vinegar
2 cloves garlic sliced
2 tbsp soy sauce
½ tsp honey
1 Heat the oil in a large frying pan, add the chilli shot and allow to cook, stirring for a few minutes.
2 Carefully add the vinegar and immediately throw in the sprouts and garlic. Stir-fry for a few minutes and then add the soy and honey. Check seasoning and serve.
Delicious on its own or with a pork dish.
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