Sauteed Bean Sprouts Recipes

STIR-FRIED BEAN SPROUTS AND CHINESE CHIVES

Stir-Fried Bean Sprouts and Chinese Chives image

Sautéed bean sprouts and Chinese chives are a true comfort dish that every family in Saigon makes, says chef Eric Banh, co-owner with his sister, Sophie, of Seattle's Monsoon and Ba Bar restaurants. It's ultrasimple, deliciously crunchy, and ready in a flash. If you can't locate Chinese chives, use green onions instead.

Provided by Eric and Sophie Banh

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients

1 tablespoon fish sauce, preferably Red Boat brand*
2 teaspoons soy sauce
1/2 teaspoon sugar
1 teaspoon Shaoxing cooking wine
2 tablespoons vegetable oil
1 rounded tbsp. minced garlic
6 cups bean sprouts, rinsed and dried
5 ounces Chinese chives, ends trimmed, cut into 2-in. lengths, or green onions, dark green part only (cut lengthwise in half first)
Salt and pepper

Steps:

Blend your cooking sauce: In a small bowl, mix together fish sauce, soy sauce, sugar, and rice wine.
Have your other ingredients lined up next to the stove: oil, garlic, bean sprouts, and Chinese chives.
Heat a large--12 inches or wider--heavy skillet or wok over high heat. Swirl in oil. Toss in garlic and fry, stirring constantly, for 15 seconds until it just begins to brown. Add bean sprouts and then cooking sauce, and fry, stirring and tossing, for about 90 seconds. Sprinkle in chives and cook, tossing well, for 30 to 60 seconds.
Remove pan from heat and stir in a couple of pinches of pepper, and salt to taste. Lift the sprouts out of the hot pan and onto a platter quickly, so they don't continue cooking.
*For finishing a dish, the Banhs like pungent, single-press Red Boat; find it at well-stocked grocery stores and Asian markets.

Nutrition Facts : Calories 143, Carbohydrate 20, Cholesterol 0.0, Fat 5.4, Fiber 3.4, Protein 7.7, SaturatedFat 0.5, Sodium 340

SAUTEED BEAN SPROUTS

Sauteed Bean Sprouts image

Make and share this Sauteed Bean Sprouts recipe from Food.com.

Provided by cuisinebymae

Categories Beans

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups fresh bean sprouts
1 small onion, chopped
1 tablespoon vegetable oil
1/2 teaspoon salt

Steps:

Heat oil.
Add chopped onion and fry for 2 minutes.
Stir in salt and bean sprouts.
Cook and stir over medium heat for 3-5 minutes, or until as done as you like.
Serve immediately.

Nutrition Facts : Calories 52.7, Fat 3.5, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 4.7, Fiber 1.2, Sugar 2.9, Protein 1.8

CLASSIC BEAN SPROUT STIR FRY

Classic Bean Sprout Stir Fry image

Provided by Ming Tsai

Categories main-dish

Time 25m

Number Of Ingredients 6

Ingredients

Peanut oil to cook
1/2 cup thinly sliced scallions
1 tablespoon minced ginger
1 tablespoon sliced garlic
1 pound bean sprouts, hair removed
Salt and black pepper to taste

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.

SAUTéED BRUSSELS SPROUTS

Sautéed Brussels Sprouts image

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Provided by Erin Clarke / Well Plated

Categories Side Dish

Time 20m

Number Of Ingredients 8

Ingredients

1 pound Brussels sprouts (trimmed and halved)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
Chopped fresh herbs like parsley (cilantro or mint (optional))
A handful of Parmesan (feta, or goat cheese (optional))

Steps:

Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g

SAUTEED BEAN SPROUTS AND SPINACH

Sauteed Bean Sprouts and Spinach image

A chinese healthy alternative dish with the benefit of two of the most delectable vegetables that you can cook without the meat. Low in calories, fat and carbohydrate but high in vitamins and minerals

Provided by Frenzy

Categories Vegetable

Time 30m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, chopped
1 scallion, chopped
300 g bean sprouts
200 g spinach
100 g fresh mushrooms, sliced into bite sizes
150 g firm tofu, diced
4 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sugar
1/2 cup water
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

- In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
- In a wok, heat canola oil and add the garlic and the scallions.
- Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
- Stir-Fry the vegetables and put the remaining mixture
- Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 140.7, Fat 7, SaturatedFat 0.9, Sodium 1058.1, Carbohydrate 12.7, Fiber 3.4, Sugar 7.6, Protein 10.2

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