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!
boil, then blanch the mung bean sprouts by adding them to the
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.
Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until lightly browned. Remove from wok.
Heat remaining oil in wok. Add chili pepper, garlic, ginger and green onions; stir-fry until fragrant. Add stock, lime juice, oyster sauce, sugar, lime leaves and noodles; bring to a boil.
Return chicken to wok with basil and bean sprouts; stir-fry until heated through. Serve sprinkled with fried shallots.
Mix together the black pepper, soy sauce, honey, garlic, lime zest and juice, and ginger. Add pork and mix well to ensure all the meat is covered with the marinade. Cover and chill for 1 hour.
Heat oil in wok or large frying pan. Add the strips of pork, reserving marinade. Stir-fry for 2 minutes. Add the red pepper, broccoli, snow peas, corn and bean sprouts. Stir-fry for 2 minutes or until the vegetables have softened slightly. Add marinade. Bring to a boil. Simmer for 1 minute. Serve immediately.
Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
Serve as is.
auce, sherry and garlic.
Stir in turkey and let stand
Heat a large skillet and add the oil and garlic (be careful not to burn the garlic). Add all the other ingredients except bean sprouts. Stir-fry for 4 minutes, until the vegetables are crisp and tender. (I set a timer to make sure not to over-cook the vegetables) Add the bean sprouts the last minute or so. Serve with jasmine rice.
Remove stem end and string from snow peas.
In large nonstick skillet or wok, heat oil over high heat.
Add garlic, gingerroot and snow peas; stir-fry for 1 minute
Add bean sprouts; stir-fry for 1 minute or until vegetables are tender-crisp, adding water if necessary to prevent burning.
Stir in soy sauce.
Blanch the bean sprouts for 20 seconds in lightly
In a saucepan, stir 3 cups cold water into the mung bean powder.
callions, garlic, and ginger and stir-fry 2-3 minutes to soften
Add the green pepper to the boiling water. Simmer for 2-3 minutes.
Add the bean sprouts and blanche.
Remove the vegetables with a slotted spoon and drain.
Add the vegetables to the remaining ingredients. Stir fry for 2 minutes, then serve.
auce, shallots, garlic and ginger. Stir fry until the meat is no
Combine mirin, soy sauce and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).
arge skillet on high heat. Stir-fry onion, garlic and ginger until
Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
epper in the pan and stir fry for about 3 minutes, or
arinade ingredients. Add the Tofu. Stir gently to coat.
When
Heat oil in wok.
Cook onion for 2 minutes, then add beans and stir-fry for 1 minute.
Add water, soy sauce, lemon juice and season to taste.
Cook for 5 minutes, tossing beans in the liquid until it has evaporated.
Add mushrooms and cook till tender.
Add bean sprouts and fry for 2 minutes.
Serve at once with roasted or broiled meat.