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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Find mung bean sprouts in Asian grocery stores and supermarkets. Ingredients:
1 hothouse cucumber, peeled and cut into strips 3 inches long and 1/4 inch wide |
2 celery ribs, cut into strips 3 inches long and 1/4 inch wide |
2 carrots, peeled and cut into strips 3 inches long and 1/4 inch wide |
2 red bell peppers, cored, seeded, and cut into strips 3 inches long and 1/4 inch wide |
1 tablespoon asian sesame oil |
1 cup mung bean sprouts |
2/3 cup drained bamboo shoots |
Directions:
1. Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
2. Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.
3. Nutritional analysis per serving: 40 calories, 5g carbs, 1g protein, 2g fat, no cholesterol Nutritional analysis provided by PARADE
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