Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
4 servings as a side dish
Level:
Easy

Ingredients

Directions

Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.

In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Brussels Sprouts with Bacon

Recipe courtesy of Rachael Ray

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Roasted Brussels Sprouts With Pomegranate and Hazelnuts

Recipe courtesy of Bobby Flay

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword