Find mung bean sprouts in Asian grocery stores and supermarkets.
Recipe information
Yield
Makes 8 servings
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
Preparation
Step 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
Step 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.
Nutrition Per Serving
Nutritional analysis per serving: 40 calories
5g carbs
1g protein
2g fat
no cholesterol
#### Nutritional analysis provided by PARADE
