Kathy 2 Bean Sprout Salad Zwt Ii Asia Recipes

Steps:

• Put sprouts on serving dish. Top w/shrimp & green onions.
• Mix remaining ingredients in sml bowl & drizzle over top or toss like a salad.

Steps:

• Mix all ingredients for salad together in a large bowl.
• Mix all ingredients for dressing in a small bowl.
• Pour dressing over salad and toss.
• Let sit for 5 minutes and serve.

Steps:

• In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
• Add the remaining ingredients & blend till smooth.
• NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.

Steps:

• 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.

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.

Steps:

• 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.

Steps:

• Caramel:.
• Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
• Custard:.
• Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
• Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
• Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

Steps:

• Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
• Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
• NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.