STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE
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
Categories dinner, easy, weekday, one pot, main course
Time 50m
Yield Serves three to four
Number Of Ingredients 14
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, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 449 milligrams, Sugar 6 grams
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Sodiq opeyemi Ayomide
[email protected]I garnished this recipe with chopped green onions.
jmj1008 0
[email protected]I added a drizzle of sesame oil to this recipe for extra flavor.
Daniel Adhikary
[email protected]I topped this recipe with a fried egg.
Marquise Washington
[email protected]I served this recipe with a side of steamed broccoli.
Maria Startseva
[email protected]I cooked this recipe in a wok instead of a skillet.
Dream fakes his minecraft speedruns
[email protected]I used a different type of sprouts, such as mung bean sprouts or alfalfa sprouts.
Mustak Kawari
[email protected]I added some chopped carrots and celery to this recipe for extra crunch.
Alex Owusu
[email protected]I made this recipe gluten-free by using quinoa instead of sprouted brown rice. It was just as delicious!
Mashark Madhu
[email protected]This is a great recipe for vegetarians and vegans. It's packed with protein and fiber.
Pulack Halder
[email protected]I'm not a big fan of bean sprouts, but I loved this recipe. The sprouted brown rice really balances out the flavor.
Wisdom Chikezie
[email protected]This recipe is a lifesaver! I'm always looking for quick and easy meals that are also healthy. This one fits the bill perfectly.
Jolly Mania
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover bean sprouts and sprouted brown rice.
Prabhat Khadka
[email protected]This is one of my favorite recipes. I love the combination of bean sprouts and sprouted brown rice. It's a healthy and delicious meal that's perfect for any occasion.
Jaydan Green
[email protected]I made this recipe for dinner last night and it was a hit! My family loved it. The flavors were well-balanced and the dish was easy to make.
M Akhtar
[email protected]This is a great recipe! The bean sprouts were crispy and the sprouted brown rice was fluffy and flavorful. I will definitely be making this again.