Mixed Vegetable Stir-Fry

Author: 
Eileen Yin-Fei Lo
  • 6 Cups  water
  •   One 1/4-inch-thick slice of fresh ginger, lightly smashed
  • 10 Ounces  mung bean sprouts
  • 1 1/2 Teaspoon  peanut oil
  • 1/2 Teaspoon  salt
  • 1 1/2 Teaspoon  minced garlic
  • large carrots, thinly sliced on the diagonal
  • 1/2  European cucumber, peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
  • 1/2 Teaspoon  Asian sesame oil
  • 6 cups water
  • One 1/4-inch-thick slice of fresh ginger, lightly smashed
  • 10 ounces mung bean sprouts
  • 1 1/2 teaspoons peanut oil
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons minced garlic
  • 2 large carrots, thinly sliced on the diagonal
  • 1/2 European cucumber, peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
  • 1/2 teaspoon Asian sesame oil
The bean sprouts and cucumber are cooling, the carrots and garlic, warming. Stir-frying is considered a warming process, but both peanut and sesame oil are neutral. The result is a healthful dish that will not disrupt either the yin or the yang.

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Recipe Details

Serves: 
4

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