oil, then blanch the mung bean sprouts by adding them to the
br>Add the chili and bean sprouts and fry for 2 minutes
In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
This is probably one of the most popular vegetables served at Korean meals, second only to Kimchee.
Blanch fresh bean sprouts in boiling water for 60 seconds.
Drain and rinse immediately with cold water.
Combine dressing ingredients.
Toss well drained sprouts and dressing together in a bowl.
Top with 1 fresh, finely minced scallion and 1/2 teaspoon white sesame seed.
Serve chilled as a side dish!
ushrooms.
Stir in the bean sprouts, tamari, rice vinegar, soy sauce
ettuce leaves, baby tomatoes and bean sprouts.
Prepare the dressing by
Heat oil in a wok.
Stir-fry bean curd cubes until lightly brown and crispy.
Remove and drain off excess oil on kitchen towels.
Heat more oil and fry garlic slightly (around 30 seconds).
Add carrots and fry for another 2 minutes until slightly soft.
Add bean sprouts, light sauce, oyster sauce and pepper, and fry for another 1 minute.
Serve hot.
To prepare the Pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth.
Keep aside.
Line a salad plate with lettuce leaves.
Spread the bean sprouts over it.
Place the sliced tomatoes over the bean sprouts.
Spoon the Pesto over the salad.
Serve at once.
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.
ake off heat.
Add bean sprouts, cilantro and cooked rice noodles
Heat the oil in a skillet; saute the bean sprouts for 1 minute, stirring steadily.
Mix in the ginger and salt.
Cover and cook 2 minutes.
Stir in the green onions and soy sauce; cook 3 minutes.
Serves 3 to 4.
Fry bacon until crisp.
Remove, crumble and set aside.
Add soy sauce, vinegar and sugar to the green beans.
Cover and bring to a boil.
Reduce heat and simmer until the beans are tender. Add water chestnuts and bean sprouts and continue to cook 2 minutes.
Sprinkle bacon on top.
Yields 6 to 8 servings.
Saute garlic in oil until softened.
Add mushrooms and cook 5 mins or until soft.
Add bean sprouts and soy sauce and heat through.
Simmer stirring often 5 minutes Enjoy!
In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.
Cut beef into very thin slices.
Mix together the next 5 ingredients, and marinate the beef in this mixture for 1/2 hour.
Heat a little oil in a frying pan and saute the beef mixture for 2 minutes.
Mix together the cornstarch, oil and water and add it to the beef mixture.
Cook until the cornstarch is clear, and set aside.
Saute the bean sprouts in a little hot oil for 2 minutes.
Mix with the beef and serve immediately.
Saute garlic and onion in oil.
Add pork and cook until brown.
Add the shrimps until orange.
Add the bean sprouts. Mix well.
Add the tofu and the shrimp juice. Boil for 5 minutes Adjust the taste to your liking with the fish sauce.
Toss in the cilantro and simmer for 1 minute.
Done!
Break vermicelli into 2 inch pieces;cook as directed on package. Rinse under running cold water;drain.
Mix mayonnaise and next 5 ingredients in a large bowl.
Stir in vermicelli, bean sprouts, celery, mushrooms, green pepper, onion and peas.
Refrigerate at least 3 hours.
Stir in cashews when ready to serve.
Garnish with radishes.
Cut beef across grain, 1/4 x 1-inch.
Mix beef with next 5 ingredients; set aside.
Cut broccoli tops into flowerets, 1 to 2 inches long and 1/2-inch thick.
Put 2 tablespoons oil in hot pan. Add broccoli; stir-fry for 2 minutes.
Remove and keep warm.
Add remaining oil and ginger root.
Stir in beef; stir-fry 2 minutes, or until almost done.
Add broccoli and bean sprouts; mix lightly. Serve with long grain rice at once with Chinese noodles.
Serves 4.
Simmer chicken until cooked through.
Remove from bone.
Drain artichokes and put in bottom of 1 1/2-quart greased casserole, then the chicken.
Salt to taste.
Drain bean sprouts and rinse in a large strainer under cold water.
Add to dish.
Mix soup and vermouth and spread over all.
Top with cheese and paprika.
Bake at 350\u00b0 for 40 minutes.
Heat wok.
Add 2 tablespoons oil.
Stir-fry bean sprouts over high heat for 2 minutes.
Add salt; stir.
Stir-fry until thoroughly mixed for a minute.