SAUTEED BEAN SPROUTS AND SPINACH

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Sauteed Bean Sprouts and Spinach image

A chinese healthy alternative dish with the benefit of two of the most delectable vegetables that you can cook without the meat. Low in calories, fat and carbohydrate but high in vitamins and minerals

Provided by Frenzy

Categories     Vegetable

Time 30m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 12

2 garlic cloves, chopped
1 scallion, chopped
300 g bean sprouts
200 g spinach
100 g fresh mushrooms, sliced into bite sizes
150 g firm tofu, diced
4 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sugar
1/2 cup water
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
  • - In a wok, heat canola oil and add the garlic and the scallions.
  • - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
  • - Stir-Fry the vegetables and put the remaining mixture
  • - Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 140.7, Fat 7, SaturatedFat 0.9, Sodium 1058.1, Carbohydrate 12.7, Fiber 3.4, Sugar 7.6, Protein 10.2

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