About
Bean sprouts are a great keto-friendly vegetable that is underutilized and are so delicious in a stir-fry! I like to pair it with garlic chives and red bell pepper. This dish is lightly seasoned and pairs well with any protein. The garlic chives add a garlic flavor without using garlic cloves.
Ingredients
- 4 cup, mung bean sprouts
- 1 cup, sliced red bell pepper
- 2 cup chives
- 1 teaspoon avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon tamari sauce
Instructions
- Wash all vegetables.
- Cut red bell pepper by cutting it in a “box cut”, slicing off all four sides from top to bottom. Then slicing them into julienne strips.
- Cut the chives to the same length of the red pepper strips. These will also match the bean sprouts so all the veggies are the same size. This will make the final dish look very nice.
- In a large saute pan, heat the pan until it is very hot. Add oil and then the chives.
- Saute briefly then add the red bell pepper and bean sprouts. Cook until they are barely cooked and still a bit crispy! Add salt and tamari and mix briefly and serve hot.
Nutrition Facts
- Servings: 5
- Calories: 44.6kcal (per serving)
- Fat: 1.3g (per serving)
- Carbs: 6.9g (per serving)
- Protein: 3.4g (per serving)
