Stir-Fried Mung Bean Sprouts
Often confused with soybean sprouts, the more delicate sprouts definitely have similar advantages: they do not supply any fat, hardly any calories, but many useful vital substances. Among other things, potassium is well represented, which has a positive influence on the body's water balance.
The tender sprouts are not grown from mung beans, but from the seeds. They can also be eaten raw because they do not contain phasine, this poisonous protein is only found in the raw mung beans themselves.
(Percentage of daily recommendation)
| Calorie | 54 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 146 mg | (4 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 11 ozs Mung bean sprouts
- 2 scallions
- 1 red chili pepper
- ½ tsp salt
- ½ tsp sugar
- 1 Tbsp soy sauce
- ½ tsp sesame oil
- 1 Tbsp vegetable oil
Preparation steps
Rinse bean sprouts and drain well.
Rinse scallions, wipe dry and cut into pieces (about 3 cm) (approximately 1 inch).
Rinse the chile pepper, wipe dry, cut in half lengthwise, remove seeds and cut into thin strips.
Mix together the salt, sugar, soy sauce and sesame oil in a small bowl.
Heat the oil in a wok over high heat, swirling to coat. Add the bean sprouts, chile pepper and scallions and stir-fry until crisp-tender, about 2 minutes, while stirring.
Stir in the soy sauce mixture. Serve warm or at room temperature.