Vitamins and Minerals
Vitamin A 55%
Vitamin C 55%
Calcium 5%
Iron 6%
INGREDIENT
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
DIRECTION
Step 1
Boil water in an averagely large pot. Parboil bean sprouts for 30 seconds, and then remove with a long handle sieve.
Step 2
Rinse under cold running water, drain well and transfer into a small bowl.
Step 3
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.
Step 4
Add extra-virgin olive oil into cooking pan and heat under medium-high heat, heat until hot.
Step 5
Add garlic, ginger and scallions, mixing regularly, and cook until sweet-smell is perceived. (It takes about 1 minute)
Step 6
Add sliced bell pepper and sliced hot pepper, mix regularly, until peppers become soft. (It takes about 2 to 3 minutes)
Step 7
Add in blanched bean sprouts and carrots, and cook for about 2 minutes until vegetables are tender.
Step 8
In the meantime in a small-sized bowl, whisk all the seasoning ingredients until well merged.
Step 9
Add seasoning mixture over vegetables, and stir until well coated. Put off heat and serve warm with rice or warm crepes.
