Stir-frying is a great method of cooking that retains many of the vitamins and minerals that may be lost during boiling. This is a great way to cook Brussels sprouts and cabbage, sure to tempt even the most reluctant eaters of greens. Serve with bread.
To prepare the chestnuts, score a cross in the base of each chestnut with a small, sharp knife. Cook in a pot 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 pot of boiling water and simmer for 10-12 minutes until tender. Remove from the pot; drain.
Heat the oil in a wok or large, deep frying pan, then fry the bacon for about 2 minutes until lightly browned. Remove from the pan with a slotted spoon and set aside, leaving any fat and juices behind in the wok.
Pour the sesame oil into the wok and heat for a few seconds until fragrant, then add the leeks and fry gently for 30 seconds until just softened. Add the Brussels sprouts and cabbage and stir-fry for 4-5 minutes until almost tender but still slightly crisp.
Return the bacon to the wok together with the chestnuts, then stir in the soy sauce and orange juice. Cook for a further 2 minutes to heat everything through and to allow the greens to finish cooking. Season to taste with freshly ground black pepper. (There is no need to add salt as there is plenty in the dish already from the bacon and soy sauce.) Serve right away while piping hot.
Variations: For a vegetarian dish, replace the bacon with 250 grams cubed firm tofu, adding it with the chestnuts in step 4 and without frying it first. Add some fava beans to this dish for added flavour. Add 1 cup frozen fava beans, thawed, with the Brussels sprouts and cabbage in step 3.
Each serving: 12.5 g protein, 14.5 g fat of which 5 g saturates, 21 g carbohydrate, 9 g fibre, 276 Calories