Bean Sprouts Stir-Fry with Bell Pepper and Carrot Recipe

Name: Bean Sprouts Stir-Fry with Bell Pepper and Carrot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mung bean sprouts; 1 each carrots peeled and cut into matchsticks; 1 tablespoon vegetable oil; 2 cloves garlic freshly minced or sliced; 1 teaspoon ginger peeled and freshly chopped; 2 each scallions, spring or green onions thinly sliced; 1 each green bell peppers slice into thin strips; 1 each hot chili peppers fresh, seeded and thinly sliced, optional; 2 tablespoons soy sauce, tamari or to taste; 1 tablespoon rice vinegar or to taste; 1/2 tablespoon shaoxing wine or cooking wine, sherry, or dry white wine; 1 teaspoon sesame oil; black pepper to taste

Servings: persons

4 cups mung bean sprouts
1 each carrots peeled and cut into matchsticks
1 tablespoon vegetable oil
2 cloves garlic freshly minced or sliced
1 teaspoon ginger peeled and freshly chopped
2 each scallions, spring or green onions thinly sliced
1 each green bell peppers slice into thin strips
1 each hot chili peppers fresh, seeded and thinly sliced, optional
2 tablespoons soy sauce, tamari or to taste
1 tablespoon rice vinegar or to taste
1/2 tablespoon shaoxing wine or cooking wine, sherry, or dry white wine
1 teaspoon sesame oil
black pepper to taste

1
Bring a large pot of water to a boil.
2
Blanch bean sprouts for 30 seconds, remove with a long handle sieve or any similar tool you have on hand, rinse under cold running water, drain well and transfer to a plate.
3
Blanch carrots for 2 minutes, remove, rinse under cold running water, drain well and transfer to the same plate that bean sprouts are on.
4
Add vegetable oil into wok or large nonstick skillet over medium-high heat, heat until hot.
5
Add garlic, ginger and scallions, stirring constantly, and cook for 1 minute until very fragrant.
6
Add bell pepper and hot pepper if using, stirring often, and cook for 2 to 3 minutes until peppers just start to become soft.
7
Stir in blanched bean sprouts and carrots, and cook for another 2 minutes until vegetables are tender-crisp and cooked through.
8
Meanwhile in a small bowl, whisk all the seasoning ingredients until well blended.
9
Pour seasoning mixture over vegetables, and stir until well coated.
10
Remove from heat and serve warm with rice, warm crepes or tortilla wraps.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups mung bean sprouts, 1 each carrots peeled and cut into matchsticks, 1 tablespoon vegetable oil, 2 cloves garlic freshly minced or sliced, and more.

Yes, Bean Sprouts Stir-Fry with Bell Pepper and Carrot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Sprouts Stir-Fry with Bell Pepper and Carrot

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