Friday, 26 April 2013

Sauteed Bean Sprout

I usually cook vegetarian dishes when my husband and I feel like we have had more than enough consumption of animal protein.  Though I make sure that we always have vegetables (boiled, steamed, grilled, or sometimes raw) that goes with the meat or seafood dishes, there's nothing more refreshing than to have just plain veggies for dinner.

Since  lumpiang gulay using bean sprout as main ingredient was posted earlier, I've decided to post another vegetarian recipe using bean sprout as one of the ingredients.  This is actually a common vegetable dish in the Philippines as it is budget friendly.  Most often time, tofu, small shrimps, or ground meat is also added.

Try this simple, affordable yet tasty dish.  You can grow your own bean sprout, please check our post on How to Make Your Own Mung Bean Sprout .  You can also click the link for more  Bean sprout recipes.


Ingredients :

Toge (Mung Bean Sprout) - 1 c
Carrots sliced into thin strips - 1 small
Cauliflower florets - 1 c
Onions, diced - 1 medium
Garlic, coarsely chopped - 5 cloves
Parsley, dried & ground
Low sodium Salt - to taste
Black Pepper Powder 
Vegetable Oil - 1 tbsp

Cooking Procedure :

1. In a pan / wok, heat oil and sauté garlic and onions.
2. Add the carrots and shrimps. Stir fry for 2 minutes in high heat.
3. Add in the bean sprouts, cauliflower florets, carrots and stir fry for a minute

4.  Season with low sodium salt to taste, black pepper powder and parsley.  Cook until the vegetables are soft.


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© myFresha-licious (26April2013)

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