I have stashed 4 bean sprout recipes here.
Both mung bean and soy bean sprouts are cheap, nutritious, versatile, and easy to eat. What more can you ask of these humble sprouts?
I like them in spicy tangy salads, soups and quick stir-fries. The recipes stashed here consists of:
- Bean sprout salad
- Bean sprouts and sukiyaki pork salad
- Bean Sprout Burger
- Udon with bean sprouts and miso
Asian bean sprout salad
A light, refreshing and exotic salad.
Ingredients
1 packet of mung bean sprouts
1/2 carrot
1 stalk coriander leaves
3 tbsp peanuts
Salad dressing
1 tbsp lemon juice
1 tbsp Thai fish sauce
1 tbsp chopped red chili
Pinch of salt
2 tsp oyster sauce
1 tsp sugar
1 tsp salad oil
- Wash, peel and julienne the carrot or cut into long thin strips
- Wash the bean sprouts thoroughly and remove any that are not fresh
- Sprinkle some salt over the carrot strips and sprouts
- Quickly blanch both in hot water for about 5 seconds
- Drain, remove and leave aside to cool
- Crush the peanuts in a food processor into small bits. You can pound them manually using a mortar and pestle. Or you can place them in a ziplock bag and crush them using a rolling pin or anything hard.
- Mix the ingredients of the salad dressing in a mixing bowl and add the carrots and sprouts
- Plate the mixture, sprinkle with crushed peanuts and garnish with the coriander leaves
Bean sprouts and sukiyaki pork salad
Ingredients
1 packet of fresh mung bean sprouts
100g sukiyaki pork (that is, thinly sliced pork)
5 cherry tomatoes
3 fresh lettuce leaves
Blanching mix
1/2 tsp cooking wine
1/2 tsp rice vinegar
1/2 tsp salt
Salad dressing
2 tbsp red miso paste
1 tbsp rice vinegar
1 tbsp mirin
1 tbsp sugar
2 tsp sesame seed oil
Pinch of dijon mustard
- Bring a pot of water to a boil, add the blanching mix
- Add the bean sprouts and cook for about 30 seconds
- Turn off the heat and add the sukiyaki pork
- Cook the sukiyaki in the still hot water making sure to separate each piece of pork and let it cook through
- Drain and set aside to cool
- Cut the cherry tomatoes in half
- Mix the ingredients of the salad dressing together
- Pour the salad dressing over the cooled sprouts and pork
- Arrange the lettuce leaves and tomato halves on the serving plate
- Plate the salad and serve
Mung bean sprouts are great in salads, not just the 2 stashed here. I do not really like them raw so I will recommend that they are blanched or parboiled before tossing them in.
Bean Sprout Burger
Ingredients
1/2 pack of fresh mung bean sprouts
150g ground beef
1/2 onion
3 tbsp bread crumbs
2 tbsp milk
1/2 egg
Salt and pepper to taste
Dash of salad oil
2 tsp tomato paste
2 tsp Worcestershire sauce
2 tsp mustard seeds
- Bring a pot of water to a boil and add a tsp of salt
- Parboil the bean sprouts for a couple of minutes
- Drain and leave aside to cool
- Wash, peel and dice the onion
- Soak the bread crumbs in milk for about 5 minutes in a mixing bowl
- Mix the tomato paste, Worcestershire sauce and mustard seeds together
- Add the ground beef and diced onion and mix well
- Add the parboiled bean sprouts and mix
- Separate the mix into 2 portions and shape roughly into 2 patties
- Heat the salad oil in the frying pan
- Fry the patties for about 7-8 minutes on each side
- Mix the tomato paste, worchester sauce and mustard seeds together
- Plate the patties and drizzle the tomato mixutre over the top of the patties
- Serve with some salad greens or steam green vegetables
Udon with bean sprouts and miso
This is a scrumptious one-meal dish. The udon can be substituted with steamed white rice.
Ingredients
1 small packet of fresh mung bean sprouts
80g ground pork
3 stalks spring onion
2 packs of udon noodles
1/2 tsp plain flour
2 hard boiled eggs, halved
2 tbsp sesame seed oil
Miso sauce
1 tbsp red miso paste
1 tbsp sugar
1 tbsp cooking wine
1 tbsp oyster sauce
- Mix the miso paste, sugar, cooking wine and oyster sauce togther and set aside for use later
- Wash the bean sprouts thoroughly and drain and let it drip dry in a colander
- Wash and cut the spring onions into 1-inch sections
- Heat the sesame seed oil in the frying pan on medium heat
- Add the ground pork and stir fry
- When the ground pork is starting to cook and break into small pieces, add the bean sprouts
- Turn up the heat slightly
- Sprinkle the plain flour over the ingredients in the pan and mix it up
- Add the miso sauce
- Stir and cook until everything is cooked. The bean sprouts should be soft but not mushy or turning brown
- Turn off the heat
- Blanch the udon noodles for about 1-2 minutes in a pot of water
- Remove and drain
- Plate the noodles into a big serving plate or 2 individual plates
- Pour the bean sprouts and ground pork mixture over the top of the udon
- Garnish with the spring onions and hard boiled eggs
