Ingredients

• 1 lb mung bean sprouts
• 2 garlic cloves, crushed
• oil
• salt
• 2 ounces cellophane noodles, soak for 10 minutes
• 2 cups vegetable broth
• 1/2 cup green onion, 1 inch strips

Instructions

1. In a wok coat with oil and add sprouts and garlic and stir fry for a minute. Pour in the vegetable broth and bring to a boil and reduce the heat to a medium simmer. Add salt if needed. When the mixture is about dry and in the green onion and lightly coat with oil.