Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch.
Set aside. Toast wheat germ until golden brown.
Heat 1 tablespoon oil to saute shredded carrots and pour in water.
Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ.
Stir well and serve.
ot add the salted black bean mixture, stir for 1 minute
aar computer didn't like Japanese pickled ginger liquid so I
Mince garlic. Measure peas and bean sprouts.
Combine ketchup with
Top with the reserved pepper, bean sprouts and fried onions, to
Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.
Blanch the bean sprouts for 20 seconds in
Heat a little oil in wok, then add about 1 tablespoon pickled ginger.
Stir quickly over medium-high heat, then add cooked meat. Add tonkatsu sauce to taste.
Add vegetables, a little more sauce, cooled noodles, bean sprouts and salt and pepper to taste. This is a meal in itself.
It makes a lot and it's also good the next day reheated for lunch!!
Combine mayonnaise, lime juice and wasabi in a small bowl. Set aside. Combine cucumbers, pepper, chestnuts, green onions, bean sprouts, cress, herbs and soy sauce in a medium bowl. Set aside.
Combine shrimp, chili and garlic. Season. Oil a nonstick frying pan and place over medium heat. Cook shrimp until just cooked through. Serve with wasabi mayonnaise and bean sprout salad.
Combine chicken, soy sauce, cooking wine and sesame oil in a small bowl. Drain chicken, reserving marinade.
Heat 1/2 tbsp peanut oil in a wok over high heat. Stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining peanut oil to wok. Stir-fry onions, ginger and garlic until fragrant. Return chicken to wok along with reserved marinade and chili bean paste. Bring to a boil. Stir-fry until chicken is cooked through. Add spinach and stir-fry until wilted. Serve sprinkled with Sichuan pepper.
Combine lamb, chili and garlic paste, black bean sauce, soy sauce and sesame oil in a medium bowl and toss to coat. Set aside, covered, to marinate for 1 hour. Thread lamb and onion onto 8 bamboo skewers.
Preheat grill. Grill kebabs until browned and cooked to your liking.
Serve kebabs sprinkled with toasted sesame seeds.
Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
Add eggplant, peppers, and onion and stir-fry for 5 minutes.
Add sugar, chili sauce, and water, and stir well.
Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
Serve immediately over hot rice.
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he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
sing fermented beans in whole bean form, place the beans in
arge bowl with radish, cabbage, bean sprouts, ginger and 3/4
In a small bowl, soak bean-thread noodles in boiling water
inute 30 seconds. Transfer green bean fries to a paper towel
ushrooms.
Stir in the bean sprouts, tamari, rice vinegar, soy
hile chicken is cooking boil bean sprouts in a large amount