Stir Fried Bean Sprouts With Sprouted Brown Rice Recipes

STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE

Steps:

• Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it's simmering you can prepare your ingredients for the stir-fry.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.

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.

RICE WITH BEAN SPROUTS

Steps:

• Prepare steamed rice, or use leftover rice.
• I usse white long grain rice.
• Place a wok or heavy fry pan over medium heat.
• When pan is hot, add sesame seeds and stir until golden (about 1 min).
• Pour seeds out of pan, crush coarsely with mortar and pestle, or whirl very briefly in blender.
• Set aside.
• Return pan to medium heat.
• When pan is hot, add oil.
• When oil is hot, add scallions and garlic.
• Stir fry until onions are soft.
• Add bean sprouts and stir until heated through being careful not to overcook.
• Add rice and soy to pan.
• Mix gently.
• Add sesame seed, mix gently.
• serve.

THAI RICE WITH BEAN SPROUTS

Steps:

• Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water.
• Drain, then boil in salted water for 10-20 minutes until tender.
• Drain and set aside.
• Whisk together the lime juice, sesame oil, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl.
• Stir in the rice.
• Add the spring onions, pineapple rings, sprouted lentils or bean sprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well.
• If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or at room temperature and is a good accompaniment to grilled or barbecued meats and fish.