Bean Sprouts with Tomatoes
Yield
4 servingsPrep
12 minCook
3 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 4 | each |
garlic cloves
|
|
| 2 | tablespoons |
soy bean paste
|
* |
| 1 | each |
onions
quartered |
|
| 4 | cups |
mung bean sprouts
|
|
| 1 | each |
hot chili peppers
red, sliced |
*
|
| 3 | each |
tomatoes
quartered |
|
| 4 | tablespoons |
scallions, spring or green onions
chopped |
|
| 4 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 4 | each |
garlic cloves
|
|
| 3E+1 | ml |
soy bean paste
|
* |
| 1 | each |
onions
quartered |
|
| 946 | ml |
mung bean sprouts
|
|
| 1 | each |
hot chili peppers
red, sliced |
*
|
| 3 | each |
tomatoes
quartered |
|
| 6E+1 | ml |
scallions, spring or green onions
chopped |
|
| 6E+1 | ml |
cilantro
chopped |
|
Directions
Heat the oil in a wok and stir-fry the garlic and bean paste for 1 minute.
Add the onion, bean sprouts, chili and tomatoes. Cook for 2 minutes, stirring frequently.
Garnish with green onions & cilantro. Serve hot.
