Ingredients
- 30 fresh chestnuts
- 1½ tablespoons vegetable oil
- 3 slices rindless bacon (bacon strips), thinly sliced
- 2 teaspoons sesame oil
- 2 leeks, white part only, thinly sliced
- 250 g (8 oz) brussels sprouts, sliced
- ½ savoy cabbage, shredded
- 1 tablespoon salt–reduced soy sauce
- ¼ cup (60 ml) fresh orange juice
Preparation
- To prepare the chestnuts, score a cross in the base of each chestnut with a small, sharp knife.
- Cook in a saucepan of boiling water for 7 minutes.
- Remove using a slotted spoon, then, when cool enough to handle, peel off the shell and inner skin.
- Return the chestnuts to the pan of boiling water and simmer for 10–12 minutes, or until tender.
- Drain well and set aside.
- Heat the vegetable oil in a wok or large non–stick frying pan, and cook the bacon for about 2 minutes, or until lightly browned.
- Remove to a plate, leaving any fat and juices in the wok.
- Add the sesame oil to the wok and heat for a few seconds until fragrant, then add the leek and stir–fry for 30 seconds.
- Add the brussels sprouts and cabbage and stir–fry for 4–5 minutes, or until almost tender but still slightly crisp.
- Return the bacon to the wok with the chestnuts, then stir in the soy sauce and orange juice.
- Cook for a further 2 minutes to heat everything through.
- Season to taste with freshly ground black pepper.
- Divide among serving bowls and serve immediately.