These can be made in under 10 minutes, so simple, so tasty and so easy. I have been known to eat a whole plate on its own! Sprouts have a bitter taste, so to balance it out adding a Tahini sauce with lemon and maple works beautifully.
360g trimmed sprouts
3 tbsp. tamari sauce
2 tbsp. groundnut or neutral tasting oil
2-3 tbsp. maple syrup
1 Portion Tahini Sauce
2 tbsp. sesame seeds, white, black or both.
Make up a batch of tahini sauce and stir through 3-3 tbsp. of maple, add one at a time to your desired taste. You don’t want it too sweet, just a hint. You will have some sauce left over. This can be stored in the fridge in an airtight container, to be drizzled on salads and roasted veg.
Chop the sprouts into thirds if large or half if small.
In a large frying pan or wok, add the oil and heat to high. Add the sprouts and Saute for a minute or two, until covered in oil and starting g to char in places.
Add the tamari and continue to Saute for another minute or two, allowing the sprouts to char a little more and the tamari to go slightly sticky and coat the sprouts. Add half the sesame and give it one last toss.
Remove from the heat and place in a serving dish or plate, drizzle with the tahini sauce and sprinkle with the remaining sesame.