Wok-fried Brussels Sprouts with Ginger

3 tbsp sunflower oil

1 onion or 2 shallots, finely chopped

2 garlic cloves, finely chopped

1 chilli, finely chopped

600g Brussels sprouts, finely shredded

4cm piece of fresh ginger, cut into fine strips

4cm piece of crystallised stem ginger, cut into fine strips

Sea salt

Freshly ground black pepper

Heat the oil in a wok, add the onion or shallots, plus the garlic and chilli. Fry for 2 minutes, without browning. Add the shredded sprouts and the fresh and crystallised ginger. Cook, stirring constantly, for 2 minutes. Add 3 tablespoons of water, cover and steam for 3 minutes. Season to taste and serve as part of your Christmas lunch, or on its own with rice.