Bean Sprout Stir-Fry

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



by 3  people


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Ingredients
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    1   tablespoon 
    cooking oil
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    1   
    small zucchini, bias-sliced 1/4 inch thick (1 cup)
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    1   
    small onion, cut into thin wedges
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    1   cup 
    sliced mushrooms
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    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

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
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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