Bean Sprouts Stir-Fry with Bell Pepper and Carrot

• Vegan
• Gluten free

• Produce

  • 1 Carrots
  • 1 Chili peppers, hot
  • 1 Garlic
  • 1 Ginger
  • 1 Green bell peppers
  • 1 Mung bean sprouts
  • 1 Scallions

• Condiments

  • 1 Soy sauce

• Baking & Spices

  • 1 Black pepper

• Oils & Vinegars

  • 1 Rice vinegar
  • 1 Sesame oil
  • 1 Vegetable oil

• Beer, Wine & Liquor

  • 1 Shaoxing wine

Found on recipeland.com

Description

Ingredients

• mung bean sprouts
• carrots
• vegetable oil
• garlic
• ginger
• scallions, spring or green onions
• green bell peppers
• hot chili peppers
• soy sauce, tamari
• rice vinegar
• shaoxing wine
• sesame oil
• black pepper

Directions

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

Nutrition