Bean sprout salad

Fresh and crunchy bean sprout salad recipe bursting with vibrant flavors. Perfect mix of textures and colors, making it a delightful addition to any meal.

Ingredients:

• 1 tablespoon vegetable oil
• 450g fresh bean sprouts
• 1 medium red bell pepper, seeded and thinly sliced into strips
• 2 scallions, chopped
• 2 tablespoons rice wine vinegar
• 2 teaspoons sugar
• Salt
• Dash of sesame oil

Instructions:

1. Warm up some oil in a big frying pan on medium high heat. Toss in the bean sprouts and cook swiftly for half a minute. Throw in the peppers and stir-fry. Mix in the scallions and continue stirring. Transfer the vegetables to a strainer to let excess liquid drain off.
2. Combine vinegar, sugar, salt, and sesame oil in a large bowl. Add the vegetables and mix well to ensure they are evenly coated. Chill in the refrigerator for 6 hours before serving.

Summary:

• Calories: 342 kcal
• Fat: 16 g
• Protein: 15 g
• Carbs: 45 g
• Potassium: 1005 mg
• Magnesium: 115 mg