Bean Sprouts Stir-Fry with Bell Pepper & Carrot
Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.
Yield
4 servingsPrep
10 minCook
5 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
mung bean sprouts
|
|
| 1 |
carrots
peeled and cut into matchsticks |
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced or sliced |
|
| 1 | teaspoon |
ginger
peeled and freshly chopped |
|
| 2 |
scallions, spring or green onions
thinly sliced |
|
|
| 1 |
green bell peppers
slice into thin strips |
|
|
| 1 |
hot chili peppers
fresh, seeded and thinly sliced, optional |
*
|
|
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| ½ | tablespoon |
shaoxing wine
or cooking wine, sherry, or dry white wine |
* |
| 1 | teaspoon |
sesame oil
|
|
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
mung bean sprouts
|
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced or sliced |
|
| 5 | ml |
ginger
peeled and freshly chopped |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | each |
green bell peppers
slice into thin strips |
|
| 1 | each |
hot chili peppers
fresh, seeded and thinly sliced, optional |
*
|
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 7.5 | ml |
shaoxing wine
or cooking wine, sherry, or dry white wine |
* |
| 5 | ml |
sesame oil
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Bring a large pot of water to a boil. Blanch bean sprouts for 30 seconds, remove with a long handle sieve or any similar tool you have on hand, rinse under cold running water, drain well and transfer to a plate.
Blanch carrots for 2 minutes, remove, rinse under cold running water, drain well and transfer to the same plate that bean sprouts are on.
Add vegetable oil into wok or large nonstick skillet over medium-high heat, heat until hot.
Add garlic, ginger and scallions, stirring constantly, and cook for 1 minute until very fragrant.
Add bell pepper and hot pepper if using, stirring often, and cook for 2 to 3 minutes until peppers just start to become soft.
Stir in blanched bean sprouts and carrots, and cook for another 2 minutes until vegetables are tender-crisp and cooked through.
Meanwhile in a small bowl, whisk all the seasoning ingredients until well blended.
Pour seasoning mixture over vegetables, and stir until well coated. Remove from heat and serve warm with rice, warm crepes or tortilla wraps.
