Spicy Brussels sprouts with diced potatoes
Traditional Dutch ingredients with a spicy touch
Ingredients:
- 450 grams CêlaVíta potato cubes
- 400 g sprouts, halved if necessary
- 1 tbsp sunflower oil
- Pinch of salt
- 100 g smoked bacon strips
- 1 garlic clove, grated
- 2 cm ginger, grated
- 1 red onion, peeled and cut into segments
- 2 tsp sambal badjak
- 1 tbsp chilli sauce
- 1 beef tomato, diced
- 1 small red pepper, cut into rings
- 50 g old cheese, grated
- 2 spring onions, cut into rings
- 2 tbsp sour cream
Preparation
Step 1:
Cook the Brussels sprouts in a pan of plenty of boiling water until al dente. This will take about 4 minutes. Scoop them out of the water and let them drain.
Step 2:
Heat a dash of sunflower oil in the wok. Wok the potatoes for about 5 minutes until golden brown, add a pinch of salt and scoop them out of the wok. Wipe the wok clean and heat another dash of sunflower oil.
Wok the bacon for 2 minutes, then add the grated garlic, ginger and onion segments. Shake to coat and add the sprouts and potatoes. After 3 minutes of frying, add the sambal, chilli sauce, diced tomatoes and pepper rings. Fry briefly.
Step 3:
Finish the wok by adding the grated aged cheese and spring onion rings last.
Spoon the wok dish into a large bowl. Top with a generous scoop of sour cream.
Variation tip:
If this is too spicy, you can of course omit the sambal from the dish.