How to make Cilantro And Soya Stir-Fried Bean Sprouts -
Fresh vegetables tossed in soy sauce and served hot
This recipe has featured on the show Khanakhazana.
Main Ingredients : Cilantro (सिलान्ट्रो ), Bean Sprouts (अंकुरित मूंग)
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Kerala Jackfruit Curry Khadkhade Paneer Mushroom Pittla
Cilantro And Soya Stir-Fried Bean Sprouts Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cilantro And Soya Stir-Fried Bean Sprouts Recipe
Cilantro chopped 1 tablespoon
Bean Sprouts 2 teaspoon
Bean sprouts 250 grams
Unrefined oil 2 teaspoon
Spring onions diagonally sliced 3
Carrots cut diagonally 1 medium
Ginger sliced 3/4 inch piece
Green capsicum diced 1 medium
Sea salt to taste
Bean curd cubed 100 grams
Spring onion greens 1 inch pieces 2 stalks
Fresh coriander leaves chopped 1 tablespoon
Black peppercorns crushed 5-6
Method
Step 1
Heat oil in a pan. Add spring onion, carrots and ginger and sauté for a minute.
Step 2
Add capsicum, bean sprouts, soy sauce, sea salt and stir for two minutes.
Step 3
Add beancurd, spring onion greens, coriander and crushed peppercorns and toss.
Step 4
Serve hot.
Nutrition Info
Calories : 513 Kcal
Carbohydrates : 44.5 gm
Protein : 28.2 gm
Fat : 23.5 gm
Other : Iron- 15.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
