BEAN SPROUT PANCAKES
Steps:
- For the dosas 1. Combine the sprouts with 3/4 cup of water in a blender and grind into a smooth paste. 2. Add the rice flour and salt and mix well makeing sure there are no lumps . Allow the batter to stand for 15 minutes. Add more water if required to adjust the consistency of the batter so that it is of dropping consistency. For the filling 1. Heat the oil in a non-stick pan and add the mustard seeds, 2. When the mustard seeds crackle, Add all the vegetables, cilantro, Emerils's Essence and salt and mix well. 3. Divide the filling mixture into 4 equal portions. Keep aside. How to proceed 1. Heat and grease a non-stick pan with a little oil. 2. Pour a ladleful of the batter on the non-stick pan and spread it evenly using a circular motion. 3. Drizzle a little oil on the sides and allow to cook. 4. Top with one portion of the filling mixture and spread it evenly over the pancake. 5. When the lower side of the pancake is lightly browned, fold over. 6. Repeat to make 3 more pancakes.
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
KONGNAMOOL (KOREAN SOYBEAN SPROUTS)
A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.
Provided by Emmy
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
- Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 14.8 g, Fat 22.7 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 508.3 mg, Sugar 0.6 g
EGG FOO YUNG WITH MUSHROOM SAUCE
These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.
Provided by dakota kelly
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
- Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
- Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 13 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 5.4 g, Sodium 1501.7 mg, Sugar 4.1 g
BANH XEO VIETNAMESE BEAN SPROUT PANCAKE
Thanks to b-man for posting this to recipesecrets with the tofu change. To quote the man at his finest "known as Happy Pancakes or Vietnamese Crepes are large yellow pancakes -- traditionally stuffed with bean sprouts and shrimp -- that look like lacy-thin crispy omelets."
Provided by That is Dr House to
Categories Soy/Tofu
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Use the peanut oil or other neutral tasting oil.
- Press the tofu to remove as much water as possible.
- Peel and slice onions.
- Slice the mushrooms. Wash sprouts and set aside to drain.
- The tofu should be 1/4 inch square and 2 inches long when you slice it.
- Now heat oil over high heat and place the mushroom, tofu and onion in a single layer on bottom of pan. Saute over high heat until vegetables are browned on bottom.
- Whisk flour, turmeric, water and milk to form thin batter. When tofu is ready add batter to pan slowly. You don't want the veggies to float to the edges. And tilt carefully to distribute batter evenly.
- Cook for 2 to 3 minutes. Place sprouts on 1/2 pancake and cook for two or three more minutes until you see the underside of pancake is golden and crispy when you check edges.
- Fold pancake over sprouts and slide onto serving plate.
- Make sure each person gets lettuce and mint leaves. TO eat cut off pieces [bite size]and wrap in lettuce leaf with mint and a bit of chili sauce.
- Do not depend on the time. Use desired results to tell you when the next step or when it is done.
Nutrition Facts : Calories 297.6, Fat 11.5, SaturatedFat 3.3, Sodium 14.8, Carbohydrate 40.6, Fiber 3.4, Sugar 4.9, Protein 10.3
KOREAN PANCAKES
Categories Bean Side Fry Vegetarian Hot Pepper Carrot Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 19
Steps:
- Make dipping sauce:
- Stir together all dipping-sauce ingredients in a small bowl.
- Make pancakes:
- Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
- Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
- Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
- Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
KOREAN BEAN SPROUTS
Make and share this Korean Bean Sprouts recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan.
- Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes.
- Serve hot or cold.
BINDAETTEOK (MUNG BEAN PANCAKES)
Provided by Elaine Louie
Categories appetizer
Time 40m
Yield About 20 4-inch pancakes
Number Of Ingredients 14
Steps:
- The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
- Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.
- Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.
- Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams, TransFat 0 grams
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