Toasted Sesame Sprouts Recipes

TOASTED SESAME SPROUTS

Toasted sesame sprouts image

Flavour versatile Brussels sprouts with mirin, soy, sesame and chilli and serve as a healthy side dish

Provided by Good Food team

Time 20m

Number Of Ingredients 6

Ingredients

3 ½ tbsp sesame seed
1 tbsp low-sodium soy sauce
1 tbsp mirin or Sherry
pinch of sugar
500g Brussels sprout , roughly chopped
1 red chilli , shredded (optional)

Steps:

Toast the sesame seeds and, while they are still hot, use a pestle and mortar to grind all but ½ tbsp until almost powder-like. Mix the soy and mirin into the crushed seeds, along with the sugar and 2 tsp water.
Heat a large wok, then stir-fry the sprouts with a splash of water until softened but still crunchy. Stir through the sesame paste, then scatter with the remaining sesame seeds and the chilli, if using.

Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein

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

BRUSSELS SPROUTS WITH SESAME SEEDS

Brussels Sprouts With Sesame Seeds image

These Brussels sprouts pair nicely with both Asian dishes and roasted meats. The trick to these is getting that nice brown roasted look and flavor without burning them.

Provided by Debbwl

Categories Vegetable

Time 26m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 lb Brussels sprout, quartered
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon sherry wine
1 tablespoon sesame oil
1 tablespoon sesame seeds

Steps:

Toast sesame seeds in large non-stick skillet and set aside.
In a large non-stick skillet over medium heat, warm olive oil. Add garlic and Brussels sprouts. Saute for 15 - 20 minutes, allowing to caramelize as that gives them a lot of flavor. (if they start to burn or stick to the bottom of the skillet, add 1-2 tablespoons of water to delgaze pan. Being careful not to add to much).
When sprouts are brown and tender toss with sherry, sesame oil, and sesame seeds.
Remove from heat and serve.

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 .)

ASIAN ROASTED BRUSSELS SPROUTS

Asian Roasted Brussels Sprouts image

These Brussels sprouts are first roasted and then sauteed in sesame seed oil.

Provided by Casey Butler

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
salt and freshly ground black pepper to taste
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon fish sauce

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 566.2 mg, Sugar 2.7 g

ROASTED SALMON WITH TOASTED SESAME SLAW

Roasted Salmon With Toasted Sesame Slaw image

Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.

Provided by Kay Chun

Categories dinner, lunch, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 (6-ounce) skin-on salmon fillets
3 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons sesame seeds
5 tablespoons toasted sesame oil
1/2 cup finely chopped scallions
2 tablespoons peeled, grated ginger
2 tablespoons lemon juice
1 tablespoon mayonnaise
1/2 teaspoon grated garlic
3 cups bean sprouts (about 6 ounces)
1 cup shredded cabbage (about 3 ounces)
1 cup shredded carrots (about 3 ounces)
1 (15 1/2-ounce) can chickpeas, drained and rinsed

Steps:

Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
Spoon reserved vinaigrette over the salmon and serve with the slaw.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams

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