Ingredients:

• 2 cups – fresh Bean sprouts
• 1 sprig spring onions, finely chopped
• 1 small capsicum, finely chopped
• 2 green chillies, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – ginger, finely chopped
• 1/4 tsp – garlic, finely chopped
• 1 tbsp – Vinegar brown
• 1/2 tsp – chilli sauce (optional)
• 1/2 tsp – Sugar
• 1 tsp – Corn flour
• Salt to taste
• 1 tbsp – oil

Method:

1. Boil sprouts in a vessel for 5 minutes.
2. Drain, hold under tap water to cool.
3. Drain, set aside.
4. Heat oil in kadai, add ginger, garlic, chillies, and stir.
5. Add capsicum and onions, stir fry till onions are transparent.
6. Add sprouts, saute for 2-3 minutes.
7. Add vinegar, salt, sugar, chilli sauce, and stir.
8. Mix corn flour in 1/2 cup water, pour over sprouts.
9. Stir and cook for 2 minutes or till most of the water is absorbed.
10. Serve hot with toast or rice.

Recipe courtesy of Saroj Kering