Bean Sprout & Mushroom Stir-Fry
Recipe: #21753
November 15, 2015
"A quick and easy, vegetarian dish. And, this can be served as a main dish or a side dish. Also, for any 'meat eaters' in the house; make 2 pans ... keep one vegetarian ... but, add your favorite protein (chicken, beef, pork, or shrimp) to the other. Then, on the side, how about a bowl of egg drop soup, or some dumplings."
Original is 3 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (608.9 g)
- Calories 245.7
- Total Fat - 8 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 263.3 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 11.8 g
- Sugars - 19.3 g
- Protein - 14 g
- Calcium - 195.7 mg
- Iron - 5.6 mg
- Vitamin C - 72.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Saute ... Now, this is best made in a wok; however, a large saute pan will work. This is a pretty quick stir fry; so, high heat is best. Bring the heat to medium high-high heat, add both oils; then, the mushrooms, onions, and red pepper flakes. Saute, stirring often; until the mushrooms start to brown. Do NOT add any salt and pepper at this point. This should take about 4-5 minutes.
Step 2
Once the mushrooms start to brown; add the bean sprouts, garlic, ginger, 1 teaspoon soy sauce, a pinch of salt and pepper; and saute until all the vegetables are tender - another 5-7 minutes.
Step 3
Finish ... Add the scallions and toss until combined. Check if any additional soy sauce, salt or pepper is needed. At this point ... you could always add in, your favorite cooked protein if you wanted. Cook, just a minute - then you're done!
Step 4
Serve and ENJOY! ... Garnish with plenty of sesame seeds. A little extra soy on the table for those who like a bit more. Again, this makes a great meatless dish; but, also a great side dish too.
Tips
No special items needed.
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