Bean Sprout Stir-Fry

This quick and easy vegetable stir-fry goes well with grilled steak or chicken.

Bean Sprout Stir-Fry
20 mins
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  • 1 tablespoon cooking oil
  • 1 small zucchini, bias-sliced 1/4 inch thick (1 cup)
  • 1 small onion, cut into thin wedges
  • 1 cup sliced mushrooms
  • 1 small red sweet pepper, cut into thin strips (3/4 cup)
  • 8 ounces fresh bean sprouts (2 cups)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove zucchini mixture from the wok.
Add mushrooms and sweet pepper to hot wok. Stir-fry for 1 to 1-1/2 minutes or until crisp-tender. Remove mushroom mixture from wok.
Add bean sprouts, soy sauce, sugar, and pepper to the hot wok. Stir-fry for 1 to 2 minutes or until bean sprouts are crisp-tender. Return the zucchini mixture and the mushroom mixture to the wok. Cook and stir gently until heated through. Serve immediately. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 64, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 7, pro. (g) 2, sodium (mg) 265, Percent Daily Values are based on a 2,000 calorie diet
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