A Chinese dish, Bean Sprouts with Green Peppers can be served as part of a Chinese meal or as an unusual vegetable accompaniment to roast chicken or grilled fish. Cook it at the last minute.
2 lb. fresh bean sprouts
2 large green peppers
4 tablespoons vegetable oil
3 tablespoons white wine
2 teaspoons salt
½ teaspoon monosodium glutamate
Soak the bean sprouts in cold water for 15 minutes. Drain well. Wash the green peppers. Remove the seeds and white pith and cut the peppers into fine, almost threadlike strips.
Heat the oil in a heavy frying-pan over high heat. Add the bean sprouts and shredded green peppers and, stirring constantly, cook for 3 minutes.
Add the wine, salt and monosodium glutamate and, still stirring, cook for 2 more minutes. Serve hot.