BEAN SPROUT SALAD
Provided by Food Network Kitchen
Yield 4 servings as a side dish
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
- In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.
SPICY BEAN SPROUTS
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
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)
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
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 BOILED BEAN SPROUTS SALAD
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
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
KOREAN BEAN SPROUT SALAD
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
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
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- Add bean sprouts to a bowl. Sort through and discard any rotten sprouts. Rinse with water and drain.
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- Put 1/2 cup water and 1/2 teaspoon salt in a large pot and spread bean sprouts over. Close with a lid and bring the pot over med-high heat and cook for 6 minutes (You will need to lower the heat a little after about 3 minutes). Do not open the lid during the cooking time. When done, toss the bean sprouts in the liquid first, then strain them out. Discard the liquid.
- Place the sprouts in a large mixing bowl and add chili flakes, green onion, garlic powder, Korean say sauce for soup, sesame oil, and the sesame seeds, and fresh red chili (if using). Toss well to combine with your hand to incorporate the seasoning with the sprouts. Season with salt according to your taste.
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