Broccoli, Mushrooms and Bean Sprouts Stir Fry
by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 45603 times
A snappy stir-fry that you can set on the table in a matter of minutes!
Bean sprouts are chock-full of nutrients like fibre, which helps to improve the functioning of insulin, by utilising glucose. Hand-in-hand with colourful and crunchy veggies that are rich in vitamins A and C, they make a tasty and nutritious low-cal snack that is perfect for diabetics.
Remember to make the Broccoli, Mushrooms and Bean Sprouts Stir-fry on a very high flame to prevent the mushrooms from letting out water.
Check out for many more diabetic friendly International Recipes .
- Heat the oil in a wok or a broad non-stick pan, add the garlic and sauté on a high flame for 30 seconds.
- Add the bean sprouts, mushrooms, broccoli, capsicum and stir-fry over a high flame for 2 minutes.
- Add the dried thyme and salt, mix well and cook on a high flame for 1 minute.
- Serve hot.
Nutrient values per serving
|Energy||Protein||Carbohydrate||Fat||Fibre||Vitamin A||Vitamin C|
| 87 kcal|| 5.4 gm|| 12.3 gm|| 1.8 gm|| 1.4 gm|| 499.4 mcg|| 27.4 mg|
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