Be sure to use the larger beansprouts for this. The best ones are those that are around 2.5cm/1in in length.
Preparation Time: 10 minutes
- 75g/3oz Bean Sprouts (the big ones)
- ½ small Red Pepper, deseeded and sliced into thin strips
- ½ small Yellow Pepper, deseeded and sliced into thin strips
- ½ small Brown Onion, peeled and sliced
- 2 Tbsp Sweetcorn Kernels
- 1 large white Mushroom, thinly sliced
- 1 Tbsp Extra Virgin Olive Oil
- Chopped Red or Green Chilli to taste
- 1 tsp chopped garlic
- 2 Tbsp Soy Sauce
- Heat the olive oil in a wok or large pan over a medium-high heat. Test it is thoroughly heated by putting in a small piece of onion. It will sizzle immediately when the oil is up to temperature.
- Add in the onion, peppers and sweetcorn. Stir well to mix the oil around and get everything well-coated. Stir fry for 1-2 minutes then add in the mushrooms and mix everything together.
- Add in the chilli and the garlic and stir well. Be careful of your eyes with chilli because it is easy to get it onto your finger tips. That ends up as chilli in the eyes and that stings.
- Raise the heat a little then sprinkle in the bean sprouts so that they sizzle nicely. Stir and continue frying for another minute.
- Spoon in the soy sauce and mix well. Continue cooking for another 1-2 minutes until the soy sauce has been absorbed by the beansprout and vegetable mixture.
- Spoon from the pan to a plate then serve immediately. Something that works well for a lunch that is quick to cook.
Cabbage, mange tout, sugar snap peas or just plain peas can also be used. The beansprouts add substance while the vegetables add to the five a day approach. Just take what you have available and mix it into the pan or wok.