Bean Sprout Vegetable Stir Fry

photo by Ilmar Simanovskis

- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
8 cups
- Serves:
- 6
ingredients
- 1 tablespoon olive oil
- 1 tablespoon mustard seeds
- 2 tablespoons chopped garlic
- 1 tablespoon soy sauce
- 1 tablespoon Braggs liquid aminos
- 1⁄4 teaspoon hot pepper flakes
- 1 teaspoon lime juice
- 1 tablespoon cornstarch
- 1 lb fresh bean sprout
- 2 cups cut snow peas
- 1 bell pepper, diced
- 2 green onions, diced
- 1 celery, diced
- 2 tablespoons pine nuts
directions
- Put the oil and mustard seeds in the wok and cover with a lid. The seeds will pop like popcorn and the wok must be covered or they will fly out.
- Prepare all the vegetables.
- Once the mustard seeds are brown, add all the seasonings except for the pine nuts and the corn starch.
- Add all vegetables except the bean sprouts.
- Cook until vegetables are partly softened. do not over cook.
- Add the bean sprouts and cook for 3 minutes.
- Drain liquid from the wok into a bowl.
- While wisking, slowly add corn starch.
- Return liquid to the wok and cook for another minute.
- Stir in pine nuts or add as topping.
- Serve as a side, with meat or on a bed of egg noodles.
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