Most children enjoys stir-fries, so try sprouts quartered into wedges and stir-fried. Use 2 tablespoons of peanut oil in a hot wok or frying pan and firstly stir-fry one onion, cut into 12 wedges, for about a minute, to develop some flavor. Then add 250g quartered Brussels sprouts and two carrots, obliquely sliced, and stir-fry for about three minutes, or until tender crisp. Stir in 2 tablespoons each of salt-reduced soy sauce and tomato sauce and 1/4 cup vegetable stock. Heat through and serve.
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