Bean Sprouts Stir Fry With Bell Pepper And Carrot Food

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OWEN'S VEGGIE STIR-FRY



Owen's Veggie Stir-Fry image

Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.

Provided by Dell

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 12

1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, sliced
1 red bell pepper, chopped
1 zucchini, sliced
⅔ cup fresh corn kernels
1 clove crushed garlic
4 green onions, sliced
1 ⅓ cups bean sprouts

Steps:

  • Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
  • Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 13.4 g, Fat 17.7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 250.2 mg, Sugar 4.9 g

VEGETARIAN DELIGHT (STIR-FRY)



Vegetarian Delight (Stir-Fry) image

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken.

Provided by gnet9820

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 garlic cloves, minced
1/4 cup sliced onion
1/2 cup sliced carrot
1 cup sliced cabbage
1 cup broccoli floret
1/2 cup cauliflower floret
1/2 cup sliced red bell pepper
1/4 cup sugar snap peas or 1/4 cup snow peas
1/4 cup mushroom
1/4 cup bean sprouts
2 tablespoons soy sauce
2 tablespoons sugar

Steps:

  • Heat a large skillet and add the oil and garlic (be careful not to burn the garlic). Add all the other ingredients except bean sprouts. Stir-fry for 4 minutes, until the vegetables are crisp and tender. (I set a timer to make sure not to over-cook the vegetables) Add the bean sprouts the last minute or so. Serve with jasmine rice.

Nutrition Facts : Calories 124.8, Fat 7.1, SaturatedFat 0.9, Sodium 525.5, Carbohydrate 14.5, Fiber 2.1, Sugar 9.7, Protein 3

BEAN SPROUT VEGETABLE STIR FRY



Bean Sprout Vegetable Stir Fry image

Make and share this Bean Sprout Vegetable Stir Fry recipe from Food.com.

Provided by Ilmar Simanovskis

Categories     One Dish Meal

Time 35m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon mustard seeds
2 tablespoons chopped garlic
1 tablespoon soy sauce
1 tablespoon Braggs liquid aminos
1/4 teaspoon hot pepper flakes
1 teaspoon lime juice
1 tablespoon cornstarch
1 lb fresh bean sprout
2 cups cut snow peas
1 bell pepper, diced
2 green onions, diced
1 celery, diced
2 tablespoons pine nuts

Steps:

  • Put the oil and mustard seeds in the wok and cover with a lid. The seeds will pop like popcorn and the wok must be covered or they will fly out.
  • Prepare all the vegetables.
  • Once the mustard seeds are brown, add all the seasonings except for the pine nuts and the corn starch.
  • Add all vegetables except the bean sprouts.
  • Cook until vegetables are partly softened. do not over cook.
  • Add the bean sprouts and cook for 3 minutes.
  • Drain liquid from the wok into a bowl.
  • While wisking, slowly add corn starch.
  • Return liquid to the wok and cook for another minute.
  • Stir in pine nuts or add as topping.
  • Serve as a side, with meat or on a bed of egg noodles.

Nutrition Facts : Calories 101.8, Fat 5, SaturatedFat 0.5, Sodium 181, Carbohydrate 11.9, Fiber 3.3, Sugar 5.5, Protein 4.9

STIR FRIED BEAN SPROUTS WITH RED AND GREEN PEPPERS



Stir Fried Bean Sprouts With Red and Green Peppers image

Make and share this Stir Fried Bean Sprouts With Red and Green Peppers recipe from Food.com.

Provided by dicentra

Categories     Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 large green pepper, thinly sliced
1 quart boiling water
4 cups fresh mung bean sprouts
1 chili pepper, minced
1/4 teaspoon salt
1 tablespoon sesame oil

Steps:

  • Add the green pepper to the boiling water. Simmer for 2-3 minutes.
  • Add the bean sprouts and blanche.
  • Remove the vegetables with a slotted spoon and drain.
  • Add the vegetables to the remaining ingredients. Stir fry for 2 minutes, then serve.

Nutrition Facts : Calories 74, Fat 3.7, SaturatedFat 0.6, Sodium 158.6, Carbohydrate 9.1, Fiber 2.7, Sugar 5.9, Protein 3.7

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