Bean Sprouts & Green Onions
Yield
4 servingsPrep
5 minCook
5 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
walnut oil
|
|
| 1 | pound |
mung bean sprouts
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
soy sauce, tamari
low-sodium |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
sunflower seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
walnut oil
|
|
| 453.6 | g |
mung bean sprouts
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
soy sauce, tamari
low-sodium |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
sunflower seeds
|
|
Directions
In a wok or a large, non-stick skillet, heat oil.
Rinse bean sprout under cold water. Sauté green onions about 3 minutes; stir in sprouts to heat through.
Toss with soy sauce. Garnish with parsley and sunflower seeds.
