Stir-Fried Bean Sprouts With Sprouted Brown Rice

Name: Stir-Fried Bean Sprouts With Sprouted Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sprouted brown rice, cooked 3 cups cooked rice; 1 tablespoon soy sauce low-sodium if desired; 1 tablespoon Shao Hsing rice wine or dry sherry; 2 teaspoons dark Asian sesame oil; 1/4 to 1/2 teaspoon salt (to taste); 1/4 teaspoon ground pepper, preferably white pepper; 1/4 teaspoon sugar; 2 tablespoons peanut oil or canola oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne; 4 cups bean sprouts about 3/4 pound; 1/4 cup thinly sliced scallions; 1/4 cup coarsely chopped cilantro (optional)

Servings: persons

1 cup sprouted brown rice, cooked 3 cups cooked rice
1 tablespoon soy sauce low-sodium if desired
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne
4 cups bean sprouts about 3/4 pound
1/4 cup thinly sliced scallions
1/4 cup coarsely chopped cilantro (optional)

1
Cook the brown rice, and keep warm.
2
It takes about 40 minutes to cook, so while its simmering you can prepare your ingredients for the stir-fry.
3
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil.
4
Combine the salt, pepper and sugar in another small bowl.
5
Have all the ingredients within arms length of your pan.
6
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.
7
Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute.
8
Add the garlic and ginger, and stir-fry for no more than 10 seconds.
9
Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions.
10
Stir-fry for about 30 seconds.
11
Add the salt, pepper and sugar.
12
Toss together, and add the soy sauce mixture.
13
Stir-fry for one to two minutes until the vegetables are crisp-tender.
14
Stir in the cilantro, and serve with the rice.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup sprouted brown rice, cooked 3 cups cooked rice, 1 tablespoon soy sauce low-sodium if desired, 1 tablespoon Shao Hsing rice wine or dry sherry, 2 teaspoons dark Asian sesame oil, and more.

Yes, Stir-Fried Bean Sprouts With Sprouted Brown Rice falls under the General 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.

That's it — enjoy your meal!