• 500 g bean sprouts
  • 30 ml (2 tbsp) olive oil
  • 1 medium size carrot cut into slivers
  • 1 250 g package (3 cups) of Les Cultures de Chez Nous sliced leeks
  • 125 ml (1/2 cup) chopped green pepper
  • 250 ml (1 cup) chopped fresh mushrooms
  • A pince of nutmeg
  • 450 g (1 lb) of frozen small northern shrimps, thawed, peeled and cookied
  • 1 tomato, peeled and chopped with the seeds removed
  • 160 ml (2/3 cup) 5% cream and milk blend
  • Fresh chopped parsley
  • Salt and pepper to taste
LeeksFind our bag in yourlocal grocery store


  • Put 30 ml of olive oil in a large skillet and cook the carrots, leeks, peppers and mushrooms and cook over medium-high heat. Be careful not to brown.
  • Season with nutmeg, salt and pepper. Add the shrimps shrimp and tomato and continue cooking until the shrimps are hot. Stir in the cream and milk blend and heat gently.
  • Meanwhile in a non-stick skillet, sauté the bean sprouts 3 to 5 minutes.
  • Serve the sauce over the bean sprouts and garnish with parsley.

Chef's notes

Nutritional note

Bean sprouts are an interesting alternative to pasta and diminish  the amount of carbohydrates in the meal.  This is an advantage for diabetics who need to monitor the amount of carbohydrates consumed per meal. In addition, this dish provides four servings of vegetables, ideal for people who have difficulty in eating sufficient fruits and vegetables!