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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 1 garlic clove (finely chopped)
- 1 leek (medium, washed and finely chopped)
- 1/4 savoy cabbage (finely chopped)
- 125 grams kimchi (Brussels Sprout, see recipe below)
- 250 grams brown basmati rice (leftover cooked)
- 2 spring onions
- 1 Tbsp. light soy sauce
- 1 Tbsp. oyster sauce
- 5 Tbsp. salt
- 500 grams brussels sprouts (small, trimmed and halved)
- 1/2 onion (small, chopped)
- 2 spring onions (sliced)
- 6 garlic cloves (peeled)
- 7.5 cms fresh root ginger (piece, peeled and roughly chopped)
- 3 Tbsp. Sriracha
- 2 Tbsp. fish sauce
- 2 Tbsp. coriander seeds
- 2 Tbsp. fennel seeds
- 1 tsp. chilli powder (Kashmiri, or Korean red pepper powder)
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