Fried bean sprouts with capsicum

Fried bean sprouts with capsicum

By
From
The Margaret Fulton Cookbook
Serves
2-4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g fresh bean sprouts
2 green capsicum
3 tablespoons peanut or salad oil
1 tablespoon chinese rice wine
1 teaspoon salt

Method

  1. Remove the tails of bean sprouts and soak in iced water, until ready to use. Drain before using. Wash and seed the green capsicum, and shred finely. Heat the oil and fry the sprouts and capsicum for 1 minute. Add the rice wine and salt, stir. Serve hot.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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