Bean Sprout And Carrot Stir Fry

Healthycooking's picture

Dec. 26, 2010


Bean sprouts 2 Cup (32 tbs)
Carrots 2 , scraped
Sweet red pepper 1 , seeded
Onion 1 , peeled
White mushrooms/4 shiitake mushrooms 12
Bok choy 2 (Ribs With Leaves)
Peeled ginger slices 2 (1/4 Inch Thick)
Vegetable oil 1 Tablespoon
Dry white wine 2 Tablespoon


Prepare the vegetables.

Pour boiling water over the sprouts, wait 20 seconds, then drain them and refresh in cold water.

Julienne the carrots and sweet red pepper.

Parboil the carrot sticks for 30 seconds; drain.

Slice the onion and mushrooms thin.

Julienne the bok choy stalks; chop the leaves and keep them separate.

Mince the ginger.

In a wok or large skillet, heat the oil and fry the ginger until sizzling.

Add the carrots, onions, and mushrooms, and stir-fry for 1 minute.

Add the bok choy stalks and sweet red pepper; stir-fry 1 minute.

Add the bok choy leaves and bean sprouts; stir-fry until the leaves are just wilted, about 30 seconds.

Pour on the wine; as soon as it boils up, remove the pan from the heat.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 633Calories from Fat 177

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1212 mg50.5%

Total Carbohydrates 90 g30%

Dietary Fiber 31 g124%

Sugars 49 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet