Recipe: Bean Sprouts With Garlic

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Wednesday, February 21, 2007

Bean Sprouts With Garlic

4 side-dish servings

Salty and sweet components turn fresh sprouts into a worthy side dish. Adapted from "Simple Chinese Cooking" by Kylie Kwong (Viking Studio, 2007).

1 to 2 tablespoons peanut oil

4 medium cloves garlic, finely chopped

1 to 2 teaspoons sea salt

About 1 pound mung bean sprouts, washed

1/4 cup shao hsing wine or dry sherry

1 teaspoon sugar

1 teaspoon sesame oil

Heat the peanut oil in a wok over medium heat until it starts to shimmer. Add the garlic and salt and stir-fry for 10 seconds, making sure the garlic does not burn. Add the sprouts and stir-fry for 30 seconds. Add the wine or sherry and stir-fry for 20 seconds. Add the remaining ingredients and stir-fry for 2 minutes, or until the sprouts are wilted but still crunchy. Serve immediately.

Per serving: 98 calories, 3 g protein, 7 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 499 mg sodium, 1 g dietary fiber

Recipe tested by Annie Groer and Bonnie S. Benwick; e-mail questions tofood@washpost.com