Beansprouts and Julienned Vegetables

Preparation:Beansprouts and julienned vegetables
16 ounces BEANSPROUTS 500 g
1 green pepper, julienned
3 slices cooked ham, julienned
3 stalks green onions, minced
2 eggs
2 tablespoons oil for frying eggs 25 ml

Dressing:
3 tablespoons lite soy sauce 40 ml
1 tablespoon oil 15 ml
1 teaspoon vinegar 5 ml
few drops sesame oil (optional)

Place beansprouts in a bowl and cover with boiling water for 3-5 minutes. Rinse under cold water, drain, and set aside. Prepare green pepper, ham and green onions. Beat eggs and fry in thin sheet. Cut sheet into narrow strips. Toss all ingredients together with dressing.

Serves 6

Nutrition Per Servin:g
Calories 104
Protein 4.7 g
Carbohydrates 5.8 g
Fat 6.7g
Saturated Fat 1.8 g
Cholesterol 91.3 g
Sodium 203.0 mg
Potassium 172.0 mg
Dietary Fiber 1.0 g

Percent US RDA Per Serving:
Protein 10%
Vitamin A 5%
Vitamin C 28%
Thiamin 7%
Riboflavin 10%
Niacin 2%
Calcium 3%
Iron 13%
Vitamin B6 6%
Vitamin B12 86%
Folacin 29%