Sprout & Vegetable Medley Recipe
Summary
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Onion | 1 Large, thinly sliced | |
| Thinly sliced zucchini | 2 Cup (32 tbs) | |
| Thinly sliced zucchini and carrots | 2 Cup (32 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Mung bean sprouts | 3 Cup (48 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 707 Calories from Fat 438
% Daily Value*
Total Fat 50 g76.8%
Saturated Fat 31.2 g155.8%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 461.9 mg19.2%
Total Carbohydrates 60 g19.9%
Dietary Fiber 14.3 g57.1%
Sugars 33.1 g
Protein 16 g31.4%
Vitamin A 42.5% Vitamin C 159.3%
Calcium 15.5% Iron 23.1%
*Based on a 2000 Calorie diet
Directions
Add onion and cook, stirring often, until soft and golden (about 15 minutes).
Remove from pan; set aside.
Melt remaining 2 tablespoons butter in pan.
Add zucchini, carrots, and water.
Cover and cook, stirring occasionally, until vegetables are just tender to bite (about 5 minutes).
Add bean sprouts, return onion to pan, and heat through.
Season to taste with salt and pepper.
Chef
