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Sauteed Vegetables With Bean Sprouts

21st.Century.Chef's picture
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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