Home Bean sprouts with bell pepper and carrots

    Bean sprouts with bell pepper and carrots


    Vitamins and Minerals
    Vitamin A 55%
    Vitamin C 55%
    Calcium 5%
    Iron 6%

    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

    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.

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    HBO Sport and movement and dietetics, Nasm personal trainer, paramedical fitnesstrainer.


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