STIR FRY MUNG BEAN SPROUTS RECIPES

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STIR-FRY-TOFU SKIN MUNG BEAN SPROUTS RECIPE - SIMPLE ...



Stir-fry-tofu skin mung bean sprouts recipe - Simple ... image

Light stir fry

Provided by Xiao Li is more happy

Total Time 5 minutes

Yield 2

Number Of Ingredients 3

Two Tofu skin
Half a catty Green bean sprouts
Right amount salt

Steps:

  • Wash the tofu skin you bought
  • Shred the tofu skin
  • Boil the mung bean sprouts in water for 10 seconds to make it cleaner, then soak in cold water to drain
  • Just put in the right amount of salt

STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE RECIPE ...



Stir-Fried Bean Sprouts With Sprouted Brown Rice Recipe ... image

The sprouts I find most often at the supermarket are mung bean sprouts. But lately I’ve also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.

Provided by Martha Rose Shulman

Total Time 50 minutes

Yield Serves three to four

Number Of Ingredients 14

1 cup sprouted brown rice, cooked 3 cups cooked rice
1 tablespoon soy sauce low-sodium if desired
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne
4 cups bean sprouts about 3/4 pound
1/4 cup thinly sliced scallions
1/4 cup coarsely chopped cilantro (optional)

Steps:

  • Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it’s simmering you can prepare your ingredients for the stir-fry.
  • In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.

Nutrition Facts : @context http//schema.org, Calories 307, UnsaturatedFatContent 8 grams, CarbohydrateContent 46 grams, FatContent 11 grams, FiberContent 4 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 449 milligrams, SugarContent 6 grams

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