The sprouts I find most often at the supermarket are mung bean sprouts. But lately I’ve also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.
Ingredients
- 1 cup sprouted brown rice, cooked 3 cups cooked rice
- 1 tablespoon soy sauce low-sodium if desired
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 teaspoons dark Asian sesame oil
- ¼ to ½ teaspoon salt (to taste)
- ¼ teaspoon ground pepper, preferably white pepper
- ¼ teaspoon sugar
- 2 tablespoons peanut oil or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne
- 4 cups bean sprouts about 3/4 pound
- ¼ cup thinly sliced scallions
- ¼ cup coarsely chopped cilantro (optional)
- Nutritional Information
Nutritional analysis per serving (3 servings)
409 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 9 grams protein; 597 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves three to four
Preparation
- Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it’s simmering you can prepare your ingredients for the stir-fry.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.
- Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains. The grains are sprouted, then dried. It looks and cooks like regular brown rice.
- Advance preparation: Cooked sprouted brown rice will keep for three or four days in the refrigerator. This is a last-minute stir-fry, but you can prepare your ingredients several hours ahead.
50 minutes
Dining and Cooking