This was great! You could also add a cup or two of shredded cabbage.
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
½ c. shredded carrots
1 ½ c. sliced celery
3 TB diced onion
14 oz can bean sprouts, drained
In small bowl, combine soy sauce, garlic, brown sugar, ginger and pepper; set aside. Spray large skillet with cooking spray. Add carrots, celery and onion; cook until crisp tender. Add bean sprouts and heat through. Pour soy mixture over all and toss to coat. Cook a couple more minutes then serve.
Yield: 3 large servings. Per serving= 91 Calories; trace Fat (3.4% calories from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1441mg Sodium.