Chop leek, garlic and fry in a wok with a splash of oil. Cook until leek starts to brown then toss in sprouts.

Mix the soy sauce, sugar, sake and water to make the sauce.

Once sprouts have started to brown tip the sauce into the hot wok. There should be a satisfying sizzle.

Keep on a high heat until most of the liquid has gone. At the end mix the cornflour with a small amount of water and mix through, it should thicken nicely.

Drizzle with sesame oil and dress with sesame seeds to serve. I served mine with white rice and a dash of sriracha.