| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Bean sprouts |
| 2 | Green peppers | |
| 2 | Red chili peppers | |
| 1 | Fresh ginger root | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/4 | c | Stock |
| 1/4 | t | Sugar |
| 1 | t | Sherry |
| 1 | minute more. Add stock and heat quickly. Then cook |
INSTRUCTIONS
Blanch bean sprouts. Seed green and chili peppers; then cut in thin strips. Crush ginger root. Heat oil. Add salt, then ginger, and stir-fry a few times. Add green and chili peppers; stir-fry 1 to 2 minutes. Add bean sprouts; stir-fry covered, 2 to 3 minutes over medium heat. Stir in sugar and sherry. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: <1mg
Sodium: 555.7mg
Potassium: 277.6mg
Carbohydrates: 8.9g
Fiber: 2g
Sugar: 5.2g
Protein: 2.6g