Description
A quick and healthy recipe for Mung Bean Sprouts with Shrimp, perfect for a nutritious meal.
Ingredients
- 1 cup mung bean sprouts
- 8 ounces shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 medium carrot, julienned
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.
- Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
- Stir in the julienned carrot and sliced bell pepper, cooking for another 2-3 minutes until the vegetables are tender-crisp.
- Add the mung bean sprouts to the skillet, followed by the soy sauce and sesame oil. Toss everything together and cook for an additional 2 minutes until the sprouts are heated through.
- Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.
Notes
- For added flavor, consider marinating the shrimp in a mixture of soy sauce and garlic for 15-30 minutes before cooking.
- You can substitute shrimp with tofu or chicken for a different protein option, adjusting the cooking time as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg