I love bean sprouts because they contain more nutrients. Studies have shown that during the sprouting process, the vitamins, minerals and protein increase substantially and the calories and carbohydrate contents decrease.
According to the naturopath and herbalist Isabell Shipard (Shipard, 2005) - “Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”
Bean sprouts is one of the very useful ingredients in Chinese cooking, and you will find lots of recipes with bean sprouts as an auxiliary ingredient. The recipe I am showing here is the simplest one that makes a great side dish any time any days and the main ingredient is bean sprouts.
Nutritional Information: per serving
Calories: 105.25
Fat: 7g
- saturated: 1g
Protein: 3.25g
Carbohydrates: 9.25g
Sugars: 0g
Serves 4
Ingredients:
1. 300g/10oz bean sprouts;
2. 3 spring onions, shredded;
3. 2 tablespoons vegetable oil;
4. 1-2 tablespoon(s) light soy sauce;
5. 1 tablespoon Chinese rice wine or dry sherry;
6. half teaspoon chicken powder.
Direction:
1. Heat the oil in a preheated wok, add the bean sprouts to stir fry for 2-5 minutes or until it's tender.
2. Add the spring onions and stir fry further 30 seconds to a minute.
3. Pour the soy sauce and Chinese rice wine into the wok, stir it well with the vegetables.
4. Sprinkle some chicken powder and serve hot.
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