Sesame Pepper Bean Sprouts Recipes

SESAME-PEPPER BEAN SPROUTS

Sesame-Pepper Bean Sprouts image

Provided by Kay Chun

Categories Vegetable Side Vegetarian Quick & Easy Low Cal Low Sodium Healthy Low Cholesterol Vegan Sesame Sesame Oil Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 tablespoons toasted sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper in a small bowl
6 cups mung bean sprouts (about 12 ounces)
2 teaspoons toasted sesame oil
gochugaru (coarse Korean red pepper powder)

Steps:

Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.
Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder). (Serve remaining sesame mixture with Bibimbap .)

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.

SESAME BEAN SPROUTS

Sesame Bean Sprouts image

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

Provided by J e l i s a

Categories Grains

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb bean sprouts
2 tablespoons toasted sesame seeds
2 cloves garlic, crushed
1 -2 green onion, diced
1 pinch salt
2 tablespoons crushed red pepper flakes (optional)
2 tablespoons soy sauce
1 tablespoon sesame oil

Steps:

Clean sprouts, discard any brown pieces.
Place into boiling water, allow to boil for approximately 5-8 minutes.
Drain well.
In large bowl, toss ingredients.
Served warm or cold.

Nutrition Facts : Calories 96.1, Fat 6.9, SaturatedFat 1, Sodium 546.5, Carbohydrate 6.5, Fiber 2.2, Sugar 2.6, Protein 4

SEASONED BEANSPROUTS

Seasoned beansprouts image

Flavour blanched beansprouts with spring onion, garlic and toasted sesame seeds for a quick side salad to serve with Korean dishes

Provided by Judy Joo

Categories Side dish

Time 6m

Yield Serves 2-4 as a side

Number Of Ingredients 5

Ingredients

225g beansprouts
½ spring onion , green part only, thinly sliced on the diagonal
1 garlic clove , grated
1 tsp toasted sesame seeds
1 tsp toasted sesame oil

Steps:

Bring a pan of water to the boil, add the beansprouts, cook for 10-15 secs, then drain and rinse under cold water until cool, and drain again. Gently squeeze out any excess water.
In a medium bowl, stir together the spring onion, garlic, sesame seeds and sesame oil. Add the beansprouts, season with salt and gently toss to coat.

Nutrition Facts : Calories 55 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

SESAME GREENS AND BEAN SPROUTS

Sesame Greens and Bean Sprouts image

Typical meals in Southeast Asia include several vegetable dishes and this one is easy and full of healthy ingredients. Serve with rice and a protein for a complete meal.

Provided by CaliforniaJan

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons sesame seeds
1 teaspoon canola oil
1 onion, chopped
2 garlic cloves, chopped
1 small savoy cabbage, finely shredded (10.5 ounce size)
1/2 head bok choy, finely shredded
1 1/2 cups bean sprouts
4 tablespoons oyster sauce
1 dash black pepper

Steps:

Heat a large nonstick skillet over medium-high heat. Toast the sesame seeds in the pan until lightly brown and fragrant. Pour the seeds into a small bowl to cool. Set aside.
Heat the oil in the skillet over medium-high heat. Add the onion and saute until tender, about 3-4 minutes. Add the garlic, cabbage, and bok choy; stir-fry until cabbage is wilted but still slightly crisp, about 5 minutes.
Add the bean sprouts, oyster sauce, and sesame seeds, and cook for 2 minutes. Season with a dash of black pepper and serve warm.

Nutrition Facts : Calories 85.3, Fat 3.7, SaturatedFat 0.5, Sodium 564.5, Carbohydrate 11.2, Fiber 3, Sugar 4, Protein 4.3

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

Kongnamool (Korean Soybean Sprouts) image

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

Ingredients

1 pound soybean sprouts
2 tablespoons soy sauce
¼ cup sesame oil
2 tablespoons Korean chile powder
1 ½ teaspoons garlic, minced
2 teaspoons sesame seeds
¼ cup chopped green onion
2 teaspoons rice wine vinegar, or to taste

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

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