Moong Sprouts & Vegetable Stir-Fry
A quick moong sprouts and vegetable stir-fry — sprouted moong is rich in folate, plant protein and enzymes that support nutrient absorption.
Total Time
15 min
Serves
2 people
Calories
150 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber5 g
- Folate90 mcg
Ingredients
- Moong sprouts – 1.5 cups
- Carrot, julienned – 1/2 cup
- Bell pepper, sliced – 1/2 cup
- Garlic, minced – 1 tsp
- Soy sauce (low sodium) – 1 tsp
- Sesame oil – 1 tbsp
- Black pepper – 1/4 tsp
- Sesame seeds – for garnish
Instructions
- 1
Heat sesame oil in a wok or pan on high heat.
- 2
Add garlic and sauté for 20-30 seconds.
- 3
Add carrot and bell pepper; stir-fry 2 minutes on high heat.
- 4
Add moong sprouts, soy sauce, and black pepper; stir-fry 3-4 minutes until sprouts are just tender but still crunchy.
- 5
Garnish with sesame seeds and serve hot.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber5 g
- Folate90 mcg
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