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Bean Sprout And Carrot Stir Fry Recipe
|Bean sprouts||2 Cup (32 tbs)|
|Carrots||2 , scraped|
|Sweet red pepper||1 , seeded|
|Onion||1 , peeled|
|White mushrooms/4 shiitake mushrooms||12|
|Bok choy||2 (Ribs With Leaves)|
|Peeled ginger slices||2 (1/4 Inch Thick)|
|Vegetable oil||1 Tablespoon|
|Dry white wine||2 Tablespoon|
Serving size: Complete recipe
Calories 633 Calories from Fat 177
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1212.2 mg50.5%
Total Carbohydrates 90 g30%
Dietary Fiber 31.2 g124.8%
Sugars 49.2 g
Protein 42 g84.4%
Vitamin A 1989.1% Vitamin C 1611.6%
Calcium 188.2% Iron 98.4%
*Based on a 2000 Calorie diet
Pour boiling water over the sprouts, wait 20 seconds, then drain them and refresh in cold water.
Julienne the carrots and sweet red pepper.
Parboil the carrot sticks for 30 seconds; drain.
Slice the onion and mushrooms thin.
Julienne the bok choy stalks; chop the leaves and keep them separate.
Mince the ginger.
In a wok or large skillet, heat the oil and fry the ginger until sizzling.
Add the carrots, onions, and mushrooms, and stir-fry for 1 minute.
Add the bok choy stalks and sweet red pepper; stir-fry 1 minute.
Add the bok choy leaves and bean sprouts; stir-fry until the leaves are just wilted, about 30 seconds.
Pour on the wine; as soon as it boils up, remove the pan from the heat.