BEAN SPROUTS IN DRESSING
Came from the back of a bean sprout package. A quick way to make a tasty side dish. Toss in some fried Tofu and cooked rice for a veggie main dish.
Provided by PinkCherryBlossom
Categories Vegetable
Time 15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Wash the bean sprouts and drop in boiling water. Let them stand for 3 mins then drain.
- Toast the sesame seeds until golden being careful not to burn them.
- Toss all the ingredients together well and serve hot or cold.
Nutrition Facts : Calories 69.8, Fat 3.7, SaturatedFat 0.5, Sodium 405.8, Carbohydrate 7.9, Fiber 1.2, Sugar 6, Protein 2.7
BEAN SPROUT SALAD WITH SOY SAUCE DRESSING
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine.
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
ORIENTAL SALAD (BEAN SPROUT AND SNOW PEA SALAD)
Provided by Craig Claiborne And Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom. Put the bean sprouts in a salad bowl.
- Drop the snow peas into a basin of boiling water lightly seasoned with salt. Bring to the boil and drain. Chill under cold running water. Drain. Add to the bean sprouts.
- Cut the ham and turkey breast into very fine shreds. There should be about two cups of each. Add this to the bowl.
- Add the celery, scallions and water chestnuts. Sprinkle with the coriander.
- To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the oil. Add salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams
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
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.
BEAN SPROUT SPINACH SALAD
Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.
Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
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HEALTHY BEAN SPROUT SALAD - THE YUMMY BOWL
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- In a bowl add sprouts and pour boiled water all over them. Keep them in water for 1 minute and then immediately strain. They will decrease in size a bit and water will help them to remain fresh and crunchy.
- For the dressing, simply mix all the ingredients and pour over the salad. Mix to combine until the salad is evenly covered in the dressing.
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