Inspired by Chinese Cantonese Cuisine, this light and refreshing dish is so easy to prepare. Make sure that you use fresh bean sprouts, rather than the canned variety, for a crunchy texture. The beauty of this dish is that it can served hot or cold and is perfect for a light lunch or an evening meal.
2 2/3 cups fresh bean sprouts
1 medium red bell pepper
3 Tablespoons coconut oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 Tablespoon reduced sodium soy sauce
A dash of sesame seed oil
Using a colander, rinse the bean sprouts in cold water, discarding any husks or small pieces that float to the top. Drain well and pat dry with paper towels and set aside.
Slice the scallions on the diagonal in short sections. Core the red bell pepper, removing the seeds and cut the red bell pepper into thin strips.
Heat the oil in a preheated wok or large saute pan. Add the bean sprouts, scallions and red bell pepper. Stir fry for about 2 minutes
Add the sugar, salt, soy sauce and sesame seed oil to the vegetables. Stir well to blend. Serve hot or cold.
As a variation, you can use thinly sliced red chili peppers with the seeds removed, to give will give this dish a spicy bite. You can also leave the seeds in for an even more hotter taste.