4 Serves
15 Mins
Place the mung bean sprouts and water into a large skillet over medium-high heat.
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Vitamin K
38 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
78 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
215 mg / 4,700 mgSodium
197 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Stir the sprouts constantly for a few minutes until they begin to soften slightly.
Add the seasoning to the skillet and continue to cook over medium heat until most of the liquid has evaporated, leaving only a small amount.
Remove from heat, drizzle with sesame oil, and serve immediately while the sprouts remain crunchy.
25
g95
g20
g
Yemeni
