Vitamins and Minerals
Vitamin A 55%
Vitamin C 55%
4 cups bean sprouts
1 carrot, peeled and sliced
1 tablespoon extra-virgin olive oil
2 cloves fresh garlic, crushed or sliced
1 teaspoon fresh ginger, peeled and chopped
2 scallions, spring or green onions, thinly sliced
1 green bell pepper, sliced
1 hot fresh chili peppers, sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ tablespoon shaoxing wine, or sherry, or dry white wine
1 teaspoon sesame oil
1 teaspoon black pepper, grounded
Boil water in an averagely large pot. Parboil bean sprouts for 30 seconds, and then remove with a long handle sieve.
Rinse under cold running water, drain well and transfer into a small bowl.
Parboil carrots for about 2 minutes, , and then remove with a long handle sieve, rinse under cold running water, drain well and transfer to the same bowl that contain bean sprouts.
Add extra-virgin olive oil into cooking pan and heat under medium-high heat, heat until hot.
Add garlic, ginger and scallions, mixing regularly, and cook until sweet-smell is perceived. (It takes about 1 minute)
Add sliced bell pepper and sliced hot pepper, mix regularly, until peppers become soft. (It takes about 2 to 3 minutes)
Add in blanched bean sprouts and carrots, and cook for about 2 minutes until vegetables are tender.
In the meantime in a small-sized bowl, whisk all the seasoning ingredients until well merged.
Add seasoning mixture over vegetables, and stir until well coated. Put off heat and serve warm with rice or warm crepes.