Sunflower Sprout Thai Stir-fry

This sunflower sprout Thai stir-fry is a quick and easy way to get your veggie fix. It's packed with flavor from the soy sauce and rice vinegar, and the sunflower sprouts give it a nice crunch. Serve it over rice or noodles for a complete meal.

I first had this dish at a Thai restaurant in New York City. I was immediately hooked on the combination of flavors and textures. I've since recreated the dish at home many times, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 bunch sunflower sprouts
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, bell peppers, and basil to the skillet and cook until softened, about 5 minutes.
3. Add the sunflower sprouts to the skillet and cook until heated through, about 2 minutes.
4. Stir in the soy sauce and rice vinegar and cook for 1 minute more.
5. Serve over rice or noodles.

Why It Works

• The sunflower sprouts add a nice crunch to the dish.
• The soy sauce and rice vinegar give the dish a savory and tangy flavor.
• The dish is quick and easy to make, making it a great weeknight meal.