1 lb. fresh bean sprouts
3 green peppers
1/4 c. cold-pressed oil
2 tbsp. sherry
1 tsp. salt

Remove heads, or beans, from sprouts and discard. Remove seed from peppers and cut peppers in thin strips the size of sprouts. Saute vegetables in the oil in skillet 3 minutes. Add sherry and salt. Makes 4 servings.

NOTE: One (1 pound) can sprouts can be substituted for the fresh. Drain and rinse. Saute peppers 2 minutes, then add sprouts and cook 1 minute longer.