6 c. bean sprouts
3 carrots, shredded
6 tsp. water
1 c. chopped green onions

Put water in a non-stick skillet and heat. Gently stir in carrots and onions; cook, stirring, until carrots are tender but not soft. Mix in bean sprouts and cook, uncovered, over high heat, stirring until bean sprouts are hot. Serves 5 to 6.