10-Minute Mung Bean Sprout Stir-Fry

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Mung beans

  Mature seeds, raw

  16 oz or 454g

• Carrots

  Raw

  1 cup grated or 110g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Garlic powder

  Spices

  ½ tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Drain water excess water from mung bean sprouts. Give the mung bean sprouts a couple of rinses.
2. Next, soak the mung bean sprouts in a large bowl for five minutes. Then, drain in a colander. Squeeze water from sprouts and pat dry the sprouts with a towel or paper towels as well as you can
3. Add oil to a wok and heat over medium-high heat. Once the oil is hot, add bean sprouts, carrots, and cabbage. Cook for 3 minutes.
4. Add green onions, garlic powder, soy sauce to the wok. Stir-fry for 2-3 minutes. Remove from heat and serve with a pinch of salt, pepper, and top with fresh green onions
5. (source: https://plantbasedandbroke.com/10-minute-mung-bean-sprout-stir-fry/#recipe)

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