From arielle@taronga.com Fri Nov 2 09:13:20 2001 Date: 2 Nov 2001 04:16:42 GMT From: Stephanie da Silva Newsgroups: rec.food.recipes Subject: Mung Bean Sprout and Soybean Stir-Fry Followup-To: rec.food.cooking, rec.food.recipes Mung Bean Sprout and Soybean Stir-Fry Yield: 4 servings. 2 tablespoons vegetable oil 1 tablespoon sesame oil 4 tablespoons fresh ginger, peeled and minced 3 cloves garlic, minced 6 scallions, sliced thinly on the diagonal 9 ounces mung-bean sprouts 2 cups frozen shelled soybeans 1 large carrot, peeled and cut into julienne strips 1/2 cup dark soy sauce Cooked rice for serving In a large wok, over high heat, heat the oils. When the oil is very hot, add the ginger, garlic and scallions and cook, stirring constantly, until fragrant, about 30 seconds. Add the sprouts, soybeans and carrot and cook, stirring constantly, until hot and crisp, about 2 minutes. Stir in the soy sauce. Transfer to a serving platter and serve with rice.Mung Bean Sprout and Soybean Stir-Fry Yield: 4 servings. 2 tablespoons vegetable oil 1 tablespoon sesame oil 4 tablespoons fresh ginger, peeled and minced 3 cloves garlic, minced 6 scallions, sliced thinly on the diagonal 9 ounces mung-bean sprouts 2 cups frozen shelled soybeans 1 large carrot, peeled and cut into julienne strips 1/2 cup dark soy sauce Cooked rice for serving In a large wok, over high heat, heat the oils. When the oil is very hot, add the ginger, garlic and scallions and cook, stirring constantly, until fragrant, about 30 seconds. Add the sprouts, soybeans and carrot and cook, stirring constantly, until hot and crisp, about 2 minutes. Stir in the soy sauce. Transfer to a serving platter and serve with rice. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.