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 onions, garlic, sesame seed, sweet pepper and soy sauce.
Pour over bean sprouts.
Combine vinegar, oil, salt and pepper.
Add to bean sprout mixture.
Mix and chill.
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
Serve at room temperature or cold.
Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
dd all vegetables except the bean sprouts.
Cook until vegetables
Wash rice well.
Using skillet with cover, add 1/4 cup oil. Add raw rice; cover and brown, shaking and stirring so as not to burn.
Add 1/2 cup each of broth and bean sprout liquor.
Cover and cook 15 minutes.
Repeat until all liquid is absorbed and rice is cooked (about 1 1/4 hours cooking time).
Add onion; cover 5 minutes.
Add remaining ingredients and cook 5 more minutes, covered.
Mix carefully.
Sprinkle eggs and parsley for garnish.
Blanch the bean sprouts for 20 seconds in
In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.
Steam the green beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.
melet with shrimp, rice and bean sprouts. Cut omelet into quarters
owl, combine shredded duck meat, bean sprouts, cilantro and spring onions
dd the soybeans.
Place bean sprouts in colander and rinse
If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
Combine carrot, onion, soy sauce, oil, and sesame oil.
Pour over bean sprouts; mix.
Cook beans in boiling salted water.
Drain and set aside. Melt butter in frying pan.
Add onion, bean sprouts and sliced chestnuts.
Cover pan and cook for 3 to 4 minutes.
Arrange half of green beans in a buttered 2 1/2-quart casserole dish, spread with 1/2 the bean sprout mixture.
Combine the soup with milk; spoon half of it over vegetables.
Repeat layers of bean sprouts, soup and green beans.
Sprinkle with cheese.
Blanche bean sprouts in boiling water for 2 minutes and drain thoroughly.
Mix the remaining ingredients in a large bowl, then add the drained sprouts.
Chill thoroughly before serving.
Yield: 4 to 6 servings.
Wash and drain bean sprouts; they must be dry.
Combine drained pineapple and water chestnuts with the bean sprouts; mix well.
Mix soy sauce, vinegar and vegetable and sesame oils in small bowl.
Set aside.
Rinse bean sprouts under cold running water. Drain.
Cut carrots into 1-inch lengths; cut lengthwise into 1/16-inch thick slices.
Stack the slices and cut lengthwise into 1/8-inch wide strips.
Cut green peppers lengthwise into quarters; cut quarters lengthwise into 1/8-inch wide strips.
(Note:
You don't need to be fussy.
You just need skinny strips of carrot and pepper!)
In a 5-quart pan, bring water to a boil. Cook bean sprouts in the water until just wilted (about 30 seconds).
Drain and rinse with cold water.
In a large bowl, mix vinegar, sugar, sesame oil and salt.
Add bean sprouts, pepper, ham, egg shreds and more salt to taste.
Mix and serve.
catter with 1/4 cup bean sprouts and top with second
Blanch the bean sprouts in boiling water for 1 minute.
Refresh in cold water and drain well.
Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
Cover and chill for at least 20 minutes.
ressing the salad.
Rinse bean sprouts in colander under cold