Bean Sprouts Stir-fry is a nutritious and delicious vegetable side dish the whole family will love. It's quick and easy to make in minutes and economical, too. Perfect with steamed rice and your favorite grilled meat or fish!
Servings: 4 Servings
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon fish sauce
- 1 large carrot, peeled and cut thinly on a bias
- 12 pieces green beans, ends trimmed and cut thinly on a bias
- 1 package (16 ounces or about 4 cups) bean sprouts
- salt and freshly-ground pepper to taste
In a wok or wide, heavy-bottomed skillet over high heat, heat oil. Add onions and garlic and cook until softened.
Add shrimp and cook, stirring regularly, for about 1 to 2 minutes or just until color changes.
Add fish sauce and cook for about 1 minute.
Add carrots and green beans and cook, stirring regularly, for about 2 to 3 minutes or until tender yet crisp.
Add bean sprouts and cook, stirring regularly, for about 1 to 2 minutes or just until heated through.
Season with salt and pepper to taste. Remove immediately from heat and serve hot.
- A delicious ginisang togue is not only about the flavor but also texture. Make sure to cook on high heat so the vegetables stir-fry nicely instead of steaming into a soggy mess.
- Drain the vegetables well and do not add any liquid during cooking as the bean sprouts have a high water content and will dispel liquid as they cook.
- Stir-fry the bean sprouts briefly, just until they're heated through. To keep them as crisp as possible, take them off the heat while still a bit raw as they will continue to cook in the residual heat.
Calories: 227kcal | Carbohydrates: 32g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 457mg | Potassium: 1060mg | Fiber: 11g | Sugar: 17g | Vitamin A: 4643IU | Vitamin C: 55mg | Calcium: 178mg | Iron: 5mg