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Bean Sprouts Stir-Fry with Bell Pepper and Carrot

 
Bean Sprouts Stir-Fry with Bell Pepper and Carrot
521

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

servings

Prep

10

min

Cook

5

min

Ready

18

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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
1/2 tablespoon shaoxing wine
or cooking wine, sherry, or dry white wine
*
1 teaspoon sesame oil
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.

 

* not incl. in nutrient facts

Reviews

almost 5 years

I sprouted lots of mung bean sprouts last week, so started making all kinds of recipes that helped me use up these fresh, delicious and 100% organic bean sprouts.

It was so easy to sprout your own, and they taste better too. This is an easy Chinese stir-fry that pretty much every family in China makes regularly.

We made some fresh crepes from scratch, and they were great with the yummy stir-fry.

Of course you can always use store-bought bean sprouts and tortilla wraps, it will be still delicious and refreshing as it.

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Comments

fyggs
Romania
 8 months ago

Ah, this is what I was looking for. The blanching times are handy for someone who doesn't have a wok (yet).

I know it's four years on, but thank you!

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 10457% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 469mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 55% Vitamin C 55%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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