Yield: 1 servings
|1 pack||Mung bean sprouts; (8 ounce or 10|
|\N \N||; ounce)|
|1 \N||Chopped red bell pepper|
|1 bunch||Diced green onions|
|\N \N||Fresh or powdered ginger|
|1 \N||Clove garlic; crushed|
|1 tablespoon||Peanut or vegetable oil; (1 to 2)|
|½ teaspoon||Ginger; minced or ground|
|\N \N||Soy sauce; (to taste)|
|\N \N||Salt and/or pepper; (to taste)|
Saute garlic and ½ teaspoon minced or ground ginger in oil over medium heat. Place bean sprouts, pepper and onions in stir-fry pan, skillet or wok and stir-fry till vegetables are fully coated. Season with soy sauce, salt and pepper to taste. Highly colorful as well as a flavorful accompaniment to beef, chicken, fish, ham, lamb or pork. Serves 6-8 as a side dish.
Converted by MC_Buster.
NOTES : Mung bean sprouts are mild in flavor, low in calories and exceptionally high in potassium. Select ones that are crisp and white with beans attached. Sprouts are great on sandwiches, in salads, with fried rice and/or stir-fried with other stir-fry ingredients. Below is a suggestion featuring the mung bean sprout as the feature ingredient: Converted by MM_Buster v2.0l.