Stir-Fried Bean Sprouts With Sprouted Brown Rice
Updated Feb. 1, 2023
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sprouted brown rice, cooked 3 cups cooked rice
- 1tablespoon soy sauce low-sodium if desired
- 1tablespoon Shao Hsing rice wine or dry sherry
- 2teaspoons dark Asian sesame oil
- ¼ to ½teaspoon salt (to taste)
- ¼teaspoon ground pepper, preferably white pepper
- ¼teaspoon sugar
- 2tablespoons peanut oil or canola oil
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- 1medium red bell pepper, cut in ¼-inch-by-2-inch matchsticks 1 cup julienne
- 4cups bean sprouts about ¾ pound
- ¼cup thinly sliced scallions
- ¼cup coarsely chopped cilantro (optional)
Nutritional analysis per serving (4 servings)
305 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 8 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This was easy and the flavors were great. My only negative is the sauce was probably too much. The dish seemed watery. I will definitely make again and could easily add celery, mushrooms or other vegetables. Served with jasmine rice and sriracha. Might be good with peanuts too.
Made this before, but wanted to add tofu. After learning how to make it nice and crispy like restaurants (pressing moisture out for 1 hour), stir fried first, removed, then added back with remaining cooked ingredients. Also added a bit of shredded red cabbage, so a nice color combo. Wonderful!
12/13/21: This was simple to make and tasty. I had this with salmon my way and it was a good combo.
This is a nice dish; I would make it again. I agree that it's a little soupy; a thickener next time would be helpful,
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