Stir-Fried Bean Sprouts

A fine accompaniment to poultry and fish dishes, this dish also makes a delicious non-meat main course.

1/2  large head broccoli, separated
1/4 cup vegetable oil
4  scallions, thinly sliced
4 cups coarsely chopped Chinese cabbage
2 cups sliced, peeled turnips
2 tablespoons minced, peeled ginger root
2 cups {mung bean} sprouts
1/4 cup soy sauce
1/4 cup water
Cut florets off broccoli stalk. Slice broccoli stalks 1/4-inch thick.

Heat oil to medium-hot in a large skillet or wok. Stir-fry scallions for 1 to 2 minutes, then add cabbage, broccoli stalks, turnips, and ginger. Stir-fry for about 5 minutes.

Finally, add broccoli florets, sprouts, soy sauce, and water. Stir-fry until vegetables are tender but still firm.

Serve immediately.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 10 min

Servings: 6

From: Frontier Files

Chef Suggestions
Pan may be covered briefly toward the end of the cooking period to hasten tenderizing.