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Bean Sprouts Stir-Fry with Bell Pepper and 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.













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


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
30 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


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

Add review




 almost 5 years 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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