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Recipes from Andalucia

By Nick Nutter

Stir Fry Brussel Sprouts with Ginger, Tomatoes and Coriander

Sprouts are not everyone's favourite but with a bit of creative cooking they can be lifted from the boring to exciting.
A recipe suitable for all, from meat eaters to vegans

Stir Fry Brussel Sprouts with Ginger, Tomatoes and Coriander

Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins
Serves: 4 Difficulty: Easy Suitable for: Vegans


  • 400gm Brussels sprouts
  • 1 tablespoon fresh ginger, thinly sliced
  • 4 tomatoes
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 gloves garlic thinly sliced
  • 1 fresh chilli thinly sliced
  • 1 tablespoon coriander seeds crushed
  • 1 tablespoon soy sauce


Leave small Brussels sprouts and peel and half the larger ones
Bring a pot of hot water to the boil
Drop the sprouts in for 30 seconds and then drain through a sieve
Chop the tomatoes into thickish slices
Heat a tablespoon of olive oil in a wok
Add the sprouts and red onion
Cook over a medium heat for 2 minutes
Stir well then add the garlic, chilli, ginger and coriander, cook for two minutes
Add the tomatoes and soy sauce and cook over am medium heat for five minutes
The dish should be moist – add a splash of water if needed