STIR-FRIED NOODLES & BEANSPROUTS
A superhealthy side to perk up any Asian-style dish
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
- Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.
Nutrition Facts : Calories 240 calories, Fat 3 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium
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
BEAN SPROUT RECIPES: STIR FRY BEAN SPROUTS
This light Asian flavored side dish is not just a great accompaniment for Chinese dishes. Serve it with chicken breasts baked with soy sauce, or grilled beef. Stir fried bean sprouts are also great as part of a vegetarian meal.
Provided by Karen Ciancio
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet or wok on medium heat. Add the mushrooms and garlic. Cook until the mushrooms have released their juices.
- Add the sprouts, ginger and green onions. Cook and stir until the sprouts are heated through and coated with the oil mixture.
- Add the walnuts and soy sauce. Cook and stir for about 30 seconds.
Nutrition Facts : Calories 134 kcal, Carbohydrate 7 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Sodium 174 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ORIENTAL BEAN SPROUTS
This dish is crunchy, salty, tangy and sweet. Excellent as a side dish for any meal or as an appetizer. I saw something similar in a cookbook and wasn't sure how it would taste. Gave it a tweak or two. Found myself going back pinching a bite every time I walked by.
Provided by Kathy W @Kattyw
Categories Vegetables
Number Of Ingredients 6
Steps:
- Place drained bean sprouts in a small mixing bowl.
- In a small bowl, mix together tamari, sugar, rice vinegar and sesame oil. Pour over the bean sprouts and gently toss.
- Let marinate 30 - 60 minutes, stirring occasionally.
- Drain off liquid just before serving.
- Optional: garnish with fine chopped green onion.
BEAN SPROUT SALAD
Steps:
- [Optional] Remove the brown part and stringy root part. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. You can taste the clean bean sprouts.
- Rinse the bean sprouts under cold water and drain well.
- Bring a large pot of water to a boil. Once boiling, add bean sprouts to cook for 1 to 1.5 minutes.
- Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water.
- Meanwhile, cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic press to crush the garlic.
- In a medium bowl, combine all the ingredients for the seasonings and mix well. It might look little but it's more than enough.
- Add the bean sprout and green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.
Nutrition Facts : Calories 131 kcal, Carbohydrate 10 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
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.
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Category SideCalories 207 per serving
- Heat oil over medium heat. Mince garlic and sauté them until golden brown. Remove from oil and set aside.
- Pour soy sauce, sugar, water and white pepper into a pan. Cook mixture over low heat until sugar dissolves. Set gravy aside.
- Using the same pan, boil water to blanch bean sprouts for about 60 seconds. Dish them out and pour gravy onto them. Garnish with fried garlic.
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- Clean the bean sprouts of their stringy roots and any residual beans. Rinse with cold water thoroughly and squeeze out any excess water, then set them aside to let them dry. If the bean sprouts are still very wet at the time you’re about to cook, gently pat them dry with paper towels.
- Heat the oil over medium-high heat until hot. Add the garlic. Fry until the garlic begins to brown.
CHICKEN AND BEAN SPROUTS STIR FRY - THE WOKS OF LIFE
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4.9/5 (14)Total Time 35 minsCategory Chicken And PoultryCalories 281 per serving
- For the chicken, mix 1 tablespoon of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.
- Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off--but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.
- Finally, prepare the other ingredients--namely the scallions, garlic, and mushrooms. Cooking this dish quickly is really important, so your bean sprouts don’t turn to mush. If you’re not great adding quick measurements of spices, oils, and sauces, it’s best if you have all of those ingredients prepped and measured in advance, in addition to the fresh ingredients.
- Heat your wok on high heat until it just starts to smoke, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken, and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.
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Cuisine ChineseCategory SideServings 4Total Time 10 mins
- Heat a wok or frying pan over high heat and add the olive oil, when it’s hot (the oil will ripple) add the mushrooms; season with salt and pepper.
- Saute on high for 4 to 5 minutes, until the mushrooms have started to darken and give off some of their water.
- With the heat still on high, add the white onion and celery to the pan; again season with salt and pepper.
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- In a large pot, add 4 cups of water and bring to a boil. Add in the bean sprouts and boil for 1 minute. Drain the bean sprouts and immediately place in an ice bath to cool for 5 minutes. Drain bean sprouts again in a colander and set aside.
- Meanwhile, make the seasoning. In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, and garlic, and whisk or mix to combine. Stir in the sesame seeds.
- Place the bean sprouts in a large mixing bowl and toss with the green onions and the seasoning until well combined. Serve with extra sprinkles of sesame seeds and chopped scallions. Serve as a small starter salad for an Asian meal.
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