Bean Sprout Stir-Fry


  • 2 cup or 2/3 can of 14 oz TEPTIP bean sprouts, drained
  • 1 Tbsp.  cooking oil
  • 1 small zucchini, bias-sliced 1/4 inch thick (1 cup)
  • 1 small onion, cut into thin wedges
  • 1 cup sliced mushrooms
  • 1 small red sweet pepper, cut into thin strips (3/4 cup)
  • 1 Tbsp.  soy sauce
  • 1/2 tsp. sugar
  • 1/8 tsp. pepper


1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat.

2. Stir-fry zucchini and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove zucchini mixture from the wok.

3. Add mushrooms and sweet pepper to hot wok. Stir-fry for 1 to 1-1/2 minutes or until crisp-tender. Remove mushroom mixture from wok.

4. Add bean sprouts, soy sauce, sugar, and pepper to the hot wok. Stir-fry for 1 to 2 minutes or until bean sprouts are crisp-tender.

5.Return the zucchini mixture and the mushroom mixture to the wok. Cook and stir gently until heated through.

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