Bean Sprout Stir-Fry
Recipe from Better Homes and Gardens

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


Bean Sprout Stir-Fry

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Servings: 4 servings
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Chinese Stir Fry, Chinese Vegetable Dishes, Low Calorie, Low Fat, Low Sodium
 
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Ingredients
  • 1  tablespoon
    cooking oil
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  • 1  small
    zucchini, bias-sliced 1/4 inch thick (1 cup)
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  • 1  wmall
    onion, cut into thin wedges
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  • 1  cup
    sliced mushrooms
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  • 1  small
    red sweet pepper, cut into thin strips (3/4 cup)
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  • 8  ounces
    fresh bean sprouts (2 cups)
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  • 1  tablespoon
    soy sauce
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  • 1/2  teaspoon
    sugar
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  • 1/8  teaspoon
    pepper
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Directions
1.
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.
2.
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.
3.
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
Calories 64, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 265 mg, Carbohydrate 7 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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