Bean Sprout Vegetable Stir Fry Recipes
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
OWEN'S VEGGIE STIR-FRY
Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.
Provided by Dell
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
- Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 13.4 g, Fat 17.7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 250.2 mg, Sugar 4.9 g
BEAN SPROUT VEGETABLE STIR FRY
Make and share this Bean Sprout Vegetable Stir Fry recipe from Food.com.
Provided by Ilmar Simanovskis
Categories One Dish Meal
Time 35m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Put the oil and mustard seeds in the wok and cover with a lid. The seeds will pop like popcorn and the wok must be covered or they will fly out.
- Prepare all the vegetables.
- Once the mustard seeds are brown, add all the seasonings except for the pine nuts and the corn starch.
- Add all vegetables except the bean sprouts.
- Cook until vegetables are partly softened. do not over cook.
- Add the bean sprouts and cook for 3 minutes.
- Drain liquid from the wok into a bowl.
- While wisking, slowly add corn starch.
- Return liquid to the wok and cook for another minute.
- Stir in pine nuts or add as topping.
- Serve as a side, with meat or on a bed of egg noodles.
Nutrition Facts : Calories 101.8, Fat 5, SaturatedFat 0.5, Sodium 181, Carbohydrate 11.9, Fiber 3.3, Sugar 5.5, Protein 4.9
BEEF AND BEAN SPROUT STIR-FRY
Steps:
- Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
- Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
- Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.
VEGETABLE STIR-FRY
This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 110 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BEAN VEGETABLE STIR-FRY
Make and share this Bean Vegetable Stir-Fry recipe from Food.com.
Provided by CJs Kitchen
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat skillet on medium heat and pour in olive oil.
- Chop onions and saute in pan for 3 minutes.
- Add garlic and let cook for 2 more minutes.
- Add red pepper and saute for another 3-5 minutes.
- Add beans, salt and pepper.
- After beans are hot, stir in the spinach and parsley.
- Once spinach has softened, turn heat off, sprinkle cheese on top, put a lid on and let cheese melt.
- Eat and enjoy!
Nutrition Facts : Calories 168, Fat 8.9, SaturatedFat 2.1, Cholesterol 4.5, Sodium 364.1, Carbohydrate 16.4, Fiber 6.1, Sugar 1.4, Protein 6.9
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