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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Bean Sprout Stir-Fry

Makes: 4 servings
Prep 20 mins
Bean Sprout Stir-Fry
  • 1  tablespoon  cooking oil
  • 1  small zucchini, bias-sliced 1/4 inch thick (1 cup)
  • 1  small onion, cut into thin wedges
  • 1  cup  sliced mushrooms
  • 1  small red sweet pepper, cut into thin strips (3/4 cup)
  • 8  ounces  fresh bean sprouts (2 cups)
  • 1  tablespoon  soy sauce
  • 1/2  teaspoon  sugar
  • 1/8  teaspoon  pepper

1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove zucchini mixture from the wok.

2. Add mushrooms and sweet pepper to hot wok. Stir-fry for 1 to 1-1/2 minutes or until crisp-tender. Remove mushroom mixture from wok.

3. Add bean sprouts, soy sauce, sugar, and pepper to the hot wok. Stir-fry for 1 to 2 minutes or until bean sprouts are crisp-tender. Return the zucchini mixture and the mushroom mixture to the wok. Cook and stir gently until heated through. Serve immediately. Makes 4 servings.

Nutrition Facts (Bean Sprout Stir-Fry)
  • Servings Per Recipe 4,
  • cal. (kcal) 64,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • pro. (g) 2,
  • sodium (mg) 265,
  • Percent Daily Values are based on a 2,000 calorie diet

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