PORK CHOPS WITH WARM THREE-BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
- Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
- Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.
Nutrition Facts : Calories 510, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 80 milligrams, Sodium 669 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 37 grams, Sugar 5 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
KOREAN BOILED BEAN SPROUTS SALAD
This Korean bean sprout recipe is based on a recipe by my mom who is 76 years old now. If you like hot and spicy chili taste, you could try this spicy recipe. But if you don't, try it without chili powder. You can cook these two different types of recipes for both mung and soy bean sprouts. It is yummy with warm steamed rice.
Provided by Phoebe Chung
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 29.3 g, Fat 7.4 g, Fiber 10.4 g, Protein 12.1 g, SaturatedFat 1.2 g, Sodium 852.4 mg, Sugar 13.5 g
SEASONED BEANSPROUTS
Flavour blanched beansprouts with spring onion, garlic and toasted sesame seeds for a quick side salad to serve with Korean dishes
Provided by Judy Joo
Categories Side dish
Time 6m
Yield Serves 2-4 as a side
Number Of Ingredients 5
Steps:
- Bring a pan of water to the boil, add the beansprouts, cook for 10-15 secs, then drain and rinse under cold water until cool, and drain again. Gently squeeze out any excess water.
- In a medium bowl, stir together the spring onion, garlic, sesame seeds and sesame oil. Add the beansprouts, season with salt and gently toss to coat.
Nutrition Facts : Calories 55 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
WARM BEET SALAD
Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.
STIR-FRIED BEAN SPROUTS WITH PORK
Provided by Ken Hom
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
- Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well.
- Heat a wok or large saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
- Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 1 gram
WARM ROASTED BEET SALAD
This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.
Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
More about "warm salad of beansprouts with pork crackling recipes"
EASY VIETNAMESE NOODLE SALAD RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
SLOW-ROASTED CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
PORK AND BEANSPROUT SALAD WITH - COOKBUZZ
From cookbuzz.com
BEAN SPROUT SALAD (FRESH & CRISPY) - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (14)Total Time 1 hr 20 minsCategory Appetizer, Dressing, Salad, Side DishPublished Jul 31, 2020
BEANSPROUT RECIPES | BBC GOOD FOOD
20 BEAN SALAD RECIPES FOR YOUR NEXT PICNIC | TASTE OF HOME
From tasteofhome.com
WARM BEET SALAD WITH BACON AND GREEN BEANS | RICARDO
From ricardocuisine.com
WARM SALAD OF BEANSPROUTS WITH PORK CRACKLING | RECIPE
From pinterest.co.uk
WARM SALAD OF BEANSPROUTS AND PORK CRACKLING - PINTEREST
From pinterest.co.uk
WARM SALAD OF BEANSPROUTS WITH PORK CRACKLING RECIPE - EAT YOUR …
From eatyourbooks.com
RECIPE: BEAN SPROUT SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
WEEKNIGHT PORK AND BEAN SPROUTS STIR-FRY RECIPE - SERIOUS EATS
From seriouseats.com
TRADITIONAL ROAST PORK WITH BETTER CRACKLING | COMPASS & FORK
From compassandfork.com
WARM SALAD OF BEANSPROUTS WITH PORK CRACKLING - COOKER APP
From cooker.cf
You'll also love