Tag: mung bean sprout salad recipes

Bean Sprout Recipes

bean sprout recipes

Bean Sprout Recipes

About Bean Sprouts:

Bean sprouts are small green legumes.  When sprouted, mung beans are usually just called bean sprouts. Like many other legumes, the mung bean sprout recipes can be eaten raw when sprouted, or else eaten cooked with the skin on or off. Unlike many other beans, the mung bean is quite easy on the digestive tract and doesn’t usually cause a gassy reaction.  Furthermore, most bean sprout recipes are best eaten raw and consumed immediately after you get them (as they oxidize very quickly).

Classic bean sprout recipes include soups, like miso and kimchi, and casseroles too. Chinese cuisine, like egg rolls, stir-fries and many other dishes use bean sprouts. Please take care not to overcook bean sprouts as they take less than a minute to cook when stir frying.  They are best when consumed raw in salads or on sandwiches and wraps.

Bean sprouts are a good source of vitamin C and make a great alternative to meat for vegetarians and those on strict budgets since they pack a lot of protein for the price. They’re also high in potassium, fiber, magnesium and B vitamins. They make an excellent diet food since one cup (250 ml) of mung beans is less than 30 calories.

We have several recipes for bean sprouts from soups to salads and even deserts. In Indonesia, the mung bean’s sweet flavor is enhanced by adding sugar, ginger and coconut milk and enjoyed as a snack.

Bean Sprout Recipes:

 

Korean Bean Sprout Salad

bean sprout recipes

Ingredients:

(for 2-4 servings):Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil

Directions:

  1. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
  2. Put them in a pot and add ½ cup water and ¼ ts salt.
  3. Cover the pot and bring to a boil over high heat for 5 mins.
  4. Rinse in cold water, strain, and set aside.
  5. Cut about 1 cup’s worth of seedless cucumbers into matchsticks and put into a bowl.
  6. Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes.
  7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.
  8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl.
  9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl.
  10. Mix well by hand.
  11. Transfer to a serving bowl and serve with rice.  If you serve with seasoned rice, like sushi rice or chiraishi, then you may not want to add a little rice vinegar to the salad.  Rice vinegar is not added to this recipe, however, a similar Japanese Bean Sprout Salad would include this ingredient.

Korean Bean Sprout Salad

Bean Sprout Stir-Fry

A simple and fast bean sprout stir fry recipe that is as easy to make as it is delicious to eat. For best results, wash the bean sprouts a few minutes ahead of time, so that they have a chance to drain thoroughly.
This recipe serves 2 – 4 people, however, you can simply double the Bean Sprout Recipes for more guests…

bean sprout recipes
Prep Time: 5 minutes + Cook Time: 5 minutes = Total Time: 10 minutes

Ingredients:

  • 1 cup (about 2 ounces) mung bean sprouts
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • salt to taste
  • 1 tablespoon vegetable oil for stir-frying
  • few drops of Sesame oil

Directions:

Wash and drain the bean sprouts, trimming the ends if desired.
Add oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce, sugar and salt. Stir-fry another few seconds and add the sesame oil. Serve hot.

Bean Sprout Stir-Fry

 

Bean Sprout Soup

Traditional bean sprout soup is one of the more spicy Bean Sprout Recipes due to the fact that mostly the Koreans consume this dish and they seem to enjoy their food spicy.  However, we have omitted the spice from this recipe.  If you would like the dish more traditionally made, simply add some hot red peppers.

bean sprout soup

Ingredients:

  • 1/2 bag bean sprouts
  • 12 large dried anchovies for broth.
  • 3 dried kelp 10×10 cm size for broth.
  • 1 Tbsp minced garlic
  • 1 green onion, thinly sliced
  • 1tsp or more of salt to taste
  • Optional: 1/2 tsp fish sauce
  • a couple of drops of sesame seed oil
  • 8 cups of water for broth

Directions:

  • Pour the 8 cups of water into the pot and add the kelp and anchovies. Boil it. Reduce the heat to low and simmer for 10 minutes.
  • In mean time, Rinse the sprouts in cold water and discard any bad beans.
  • Remove & discard anchovies & kelp from broth. Then add the sprouts and garlic, salt, and boil it for 3-5 minutes. Add green onions, sesame seed oil, quickly boil once, then turn the heat off.
  • Be sure the sprouts still have a crunchy texture.

Bean Sprout Soup

 

Video Growing Mung Bean Sprouts In Just 1 Week

 

Bean Sprout Recipes