Bean Sprout Salad

  • Level: Easy
  • Yield: 4 servings as a side dish
Save Recipe


1 tablespoon vegetable oil

1 pound fresh bean sprouts

1 medium red bell pepper, seeded and thinly sliced into strips

2 scallions, chopped

2 tablespoons rice wine vinegar

2 teaspoons sugar


Dash of sesame oil


  1. 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.
  2. In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Crunchy Sweet Brussels Sprout Salad

Herby Green Bean Salad

Black Bean and Corn Salad

Best Ever Green Bean Casserole

Red Beans and Rice

Escarole and Bean Soup

Fall Salad

Corn and Potato Chowder