Cucumber Bean Sprouts

Name: Cucumber Bean Sprouts
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Cucumber; 500g Bean sprouts; Some oil; Some salt; Some MSG; Some shallot; Some carrot; Some ginger

by Er Dong Ye

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Cucumber bean sprouts is a light and refreshing vegetarian dish. Mung bean sprouts are fried with cucumber. In order to make the color brighter, and to enrich the nutrition, a little carrot is added. The finished dishes are very good and very refreshing. There are many effects of this dish, and the weight loss effect is very outstanding. "

Ingredients

70g Cucumber
500g Bean Sprouts
Some Oil
Some Salt
Some Msg
Some Shallot
Some Carrot
Some Ginger

Cucumber Bean Sprouts

1. Wash the bean sprouts and soak in cold water for 10 minutes. Clean cucumber

2. Cut cucumber and carrot into shreds

3. Pick up the frying pan, put the carrots in the pan and fill it with oil

4. Re-start the frying pan, stir the scallion and ginger into the pot and stir fragrant

5. Stir-fry the bean sprouts and stir-fry until the bean sprouts are slightly collapsed, and then stir-fry the carrots

6. Stir-fry with salt and MSG

7. Turn off the heat and stir-fry the cucumbers

8. Stir-fry evenly before serving

Tips:
1. Carrots contain fat-soluble nutrients, and it is best to put them into the vegetable after being oiled.
2. This dish is light and refreshing. It is not suitable to add seasonings with heavy taste and color.
3. To ensure the freshness of cucumbers, turn off the heat before putting the cucumbers into the pot.