SESAME-PEPPER BEAN SPROUTS
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
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 .)
KONGNAMOOL (KOREAN SOYBEAN SPROUTS)
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
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
SESAME BEAN SPROUTS
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
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
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.
SESAME GREENS AND BEAN SPROUTS
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
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
SEASONED BEANSPROUTS
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
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
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5/5 (1)Category SidesCuisine JapaneseTotal Time 4 mins
- Rinse the bean sprouts, shake dry (retain moisture and do not dry completely), then wrap in cling wrap (note 1).
- Microwave for 1-1½ minutes, then remove and unwrap immediately so they don't continue cooking. Note: if your microwave is not very powerful you might need another 30 seconds. The bean sprouts should not be as crisp as they were, but not limp either.
- While the bean sprouts are still hot, squeeze out the excess water. Use a couple of paper towels or a tea towel if they are very hot. (note 2)
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- 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.)
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