Bean sprouts Stir fry 豆 芽 翻 炒
Retaining that YOUTHFUL complexion of yours? Maintaining your vitamins and minerals to kick those free radical butts and LOSE WEIGHT at the same time!
You can do it all in this dish! Jam packed with antioxidants, vitamin C, minerals, protein and amino acids? Any left overs of this sweet and crunchy stir fry and you can INCORPORATE them into soups, salads for lunch or in your comforting noodle dishes.
What`s so special about bean sprouts and why does the Chinese eats it so much?
They are LOW in CALORIES!! A cup serving has around 25 calories based on a 1,800 calorie diet. A serving of sprouts accounts for less than 2 per cent of your total calories for the entire day.
Packed with Vitamin C, they act as antioxidants and help fight those bacteria, viruses and free radicals in your immune system. Your body can utilizes vitamin C to make collagen, essential components for maintaining that youthful complexion and also an important component that helps in healing wounds.
Women need around 75 mg of vitamin C each day, while men need as much as 90 mg. So get cooking with this super easy recipe and get eating!
Prep Time: 5 minutes
Cooking Time: 3 minutes
250 grams bean sprouts
80 grams bamboo shoots cut to juvellene
5 grams ginger
1 carrot cut to juvellene
1 garlic clove
1 tablespoon groundnut oil
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon shoaxing wine
1/4 teaspoon salt
4 dashes white pepper powder
• Pound garlic and ginger into a paste with a mortar and pesto, set aside. Wash vegetables under cold running water, drain and set aside.
• Heat a wok on nigh temperature. Add oil, once hot, stir fry the paste for 10 seconds before throwing in beansprouts and the juvellene carrots and bamboo shoots. Stir fry for 1 minute.
• Add salt, pepper, soy sauce, sesame oil, shaoxing wine and cook for 1 ½ to 2 minutes. Depends on how crunchy or soft you want your vegetables. Enjoy!