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Sprout & Vegetable Medley Recipe
|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)|
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
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.