Spicy Bean Sprout Salad Recipes

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SPICY BEAN SPROUTS



Spicy Bean Sprouts image

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

Provided by Mandy

Categories     Vegetable

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

500 g fresh bean sprouts
2 tablespoons butter
1 teaspoon ginger, minced
1 teaspoon garlic, minced
2 onions, peeled & chopped
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon paprika
1 teaspoon minced chile

Steps:

  • Wash sprouts & drain well.
  • Heat butter in a pan and saute ginger & garlic 1 minute, add onions and cook for 3 minutes.
  • Add remaining spices and cook 3 mins before adding bean sprouts.
  • Combine all ingredients well and cook for a further 3 minutes.

Nutrition Facts : Calories 116.6, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 352.5, Carbohydrate 13.7, Fiber 3.4, Sugar 7.6, Protein 4.7

DUA GIA (PICKLED BEAN SPROUT SALAD)



Dua Gia (Pickled Bean Sprout Salad) image

Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they're also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.

Provided by Andrea Nguyen

Categories     salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2/3 cup granulated sugar
1 1/2 teaspoons fine sea salt
1 cup distilled white vinegar
1 pound bean sprouts
1 carrot, peeled and cut into matchsticks
5 small or 4 medium scallions, green parts only, cut into 1 1/2-inch lengths (see Note)

Steps:

  • To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
  • At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
  • Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.

KOREAN BEAN SPROUT SALAD



Korean Bean Sprout Salad image

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Provided by Ann

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 12

12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste

Steps:

  • Rinse bean sprouts in cold water and discard any bad sprouts.
  • Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
  • Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
  • Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g

KOREAN BOILED BEAN SPROUTS SALAD



Korean Boiled Bean Sprouts Salad image

This Korean bean sprout recipe is based on a recipe by my mom who is 76 years old now. If you like hot and spicy chili taste, you could try this spicy recipe. But if you don't, try it without chili powder. You can cook these two different types of recipes for both mung and soy bean sprouts. It is yummy with warm steamed rice.

Provided by Phoebe Chung

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 1

Number Of Ingredients 8

2 cups water
10 ounces bean sprouts, rinsed
3 green onions, chopped
2 cloves garlic, minced
1 ½ tablespoons chili powder
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 pinch salt

Steps:

  • Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
  • Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 29.3 g, Fat 7.4 g, Fiber 10.4 g, Protein 12.1 g, SaturatedFat 1.2 g, Sodium 852.4 mg, Sugar 13.5 g

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Top Asked Questions

How do you cook bean sprouts for salad?
Bean sprouts are tossed with green onions and a sesame soy dressing for a healthy and refreshing salad that’s perfect as a side dish or afternoon snack. In a large pot, add 4 cups of water and bring to a boil. Add in the bean sprouts and boil for 1 minute.
How do you make bean sprouts with soy sauce?
In a small mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 crushed garlic clove, and whisk or mix to combine. Stir in 1 tablespoon toasted sesame seeds. Place the bean sprouts in a large mixing bowl and toss with the green onions and the seasoning until well combined.
What can I do with bean sprouts?
The bean sprouts can also be mixed with leafy greens to make a salad. Place bean sprouts into a mixing bowl or storage container. Add 2 tbsp of water to the bean sprouts and cover with plastic wrap.
What is Japanese bean sprout salad?
Japanese bean sprout salad is an easy to make recipe that takes less than 10 minutes to prepare. Bean sprouts are mixed with various seasonings and tossed to make a flavorful side dish. The bean sprouts can also be mixed with leafy greens to make a salad.

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