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 and remove using a slotted spoon. When they're 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 until tender. Remove from the pan; 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 straight away while piping hot.
Very tasty, thanks for the recipe, really enjoyed this dish,has an asian feel to it.Next time will chop chestnuts into smaller bite size pieces. I also added some baby corn which i had in the fridge. Yum! - 03 Jun 2015