Spicy Bean Sprout Salad Recipes

Steps:

• Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
• Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

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.

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:

• 1. Mash the garlic with 1 teaspoon salt in a small bowl. 2. Add 1 tablespoon sugar and 1 tsp salt to 3 tablespoons vinegar and whisk until the sugar and salt are dissolved. 3. Put the mashed garlic, pepper flakes, and sesame oil into a wok or frying pan and heat. 4. Once it begins to sizzle, stir in the bean sprouts. 5. Saute for roughly 10 minutes or until the bean sprouts turn slightly translucent and limp. 6. Take the bean sprouts off the heat and pour the rice wine vinegar and sugar mixture into the pan. 7. Stir thoroughly and let cook. 8. Just before serving, taste for seasoning. Adding salt, sugar, or vinegar as necessary.

Steps:

• Wash sprouts & drain well.
• Heat butter in a pan and saute ginger & garlic 1 minute, add onions and cook for 3 minutes.
• Add remaining spices and cook 3 mins before adding bean sprouts.
• Combine all ingredients well and cook for a further 3 minutes.