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Mung Bean Sprout and Soybean Stir-Fry
Yield: 4 servings.
2 tablespoons vegetable oil
1 tablespoon sesame oil
4 tablespoons fresh ginger, peeled and minced
3 cloves garlic, minced
6 scallions, sliced thinly on the diagonal
9 ounces mung-bean sprouts
2 cups firozen shelled soybeans
1 large carrot, peeled and cut into julienne strips
1/2 cup dark soy sauce
Cooked rice for serving
In a large wok, over high heat, heat the oils. When the oil is
very hot, add the ginger, garlic and scallions and cook, stirring
constantly, until fragrant, about 30 seconds. Add the sprouts,
soybeans and carrot and cook, stirring constantly, until hot and
crisp, about 2 minutes. Stir in the soy sauce. Transfer to a
serving platter and serve with rice.
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Veg Stirfry 07