Red Capsicum and Bean Sprouts Stir-fry Soup ( Chinese Cooking )
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 11169 times
Red capsicum and bean sprouts stir- fry soup, is really popular in china and in this soup the vegetables and beat sprouts are stir-fried before being cooked into a nice soup. This is a clear, thin soup that makes a light appetizer. Bean sprouts add a nice dash of protein adding to the nutritional value of this soup. Use red pepper (capsicum) so there is a burst of colors: red and green, making it a visually appealing dish. A garnish of fresh green coriander is like the perfect final touch. A delicious way to fight the 6 pm hunger!
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the onions and sauté on a high flame for 2 to 3 minutes.
- Add the capsicum and bean sprouts and sauté on a high flame for another 2 to 3 minutes.
- Add 3 cups of hot water, coriander, salt and pepper, mix well and cook on a high flame for a few minutes. Serve hot.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.