Red Capsicum and Bean Sprouts Stir-fry Soup ( Chinese Cooking )
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 11470 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.
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