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Sauteed Vegetables with Bean Sprouts

Ingredients
  French beans 150 Gram
  Cauliflower 300 Gram, cut into florets
  Butter 75 Gram
  Olive oil 1 Tablespoon
  Baby corn 200 Gram
  Bean sprouts 150 Gram
  Julienned ginger 1 Tablespoon
  White wine 5 Tablespoon
  Salt 1 Teaspoon
Directions

GETTING READY 1) In boiling salted water, blanch french beans for 2-3 minutes and cauliflower for 4-5 minutes separately and then refresh, drain and set aside. MAKING 2) In a wok, heat butter with oil over moderate heat. 3) Add cauliflower, french beans and baby corn and saute for 2-3 minutes. 4) Afterwards, add bean sprouts and ginger. 5) Sprinkle in salt and wine, toss and mix well. SERVING 6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blanching
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
2

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4.02857
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 482 Calories from Fat 337

% Daily Value*

Total Fat 38 g59%

Saturated Fat 20.4 g101.9%

Trans Fat 0 g

Cholesterol 80.6 mg26.9%

Sodium 1253.6 mg52.2%

Total Carbohydrates 24 g7.9%

Dietary Fiber 10.2 g41%

Sugars 8.3 g

Protein 8 g16.6%

Vitamin A 19.4% Vitamin C 133.1%

Calcium 5.7% Iron 8.6%

*Based on a 2000 Calorie diet

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Sauteed Vegetables With Bean Sprouts Recipe