BEAN SPROUT SALAD
Steps:
- [Optional] Remove the brown part and stringy root part. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. You can taste the clean bean sprouts.
- Rinse the bean sprouts under cold water and drain well.
- Bring a large pot of water to a boil. Once boiling, add bean sprouts to cook for 1 to 1.5 minutes.
- Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water.
- Meanwhile, cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic press to crush the garlic.
- In a medium bowl, combine all the ingredients for the seasonings and mix well. It might look little but it's more than enough.
- Add the bean sprout and green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.
Nutrition Facts : Calories 131 kcal, Carbohydrate 10 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
ASIAN-INSPIRED SPINACH SALAD
A spinach salad that makes everyone love spinach!
Provided by BLONDIEGIRLL69
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
- Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g
KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)
Steps:
- Gather the ingredients.
- Parboil the bean sprouts in boiling water for 2 minutes.
- Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
- Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
- Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 237 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
SOYBEAN SALAD WITH VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions). Refresh in cold water and pat dry. Transfer to a serving bowl.
- In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over soybeans and stir to coat. Drizzle with sesame oil and serve
BEAN SPROUT SALAD
Provided by Food Network Kitchen
Yield 4 servings as a side dish
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
- In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.
BEAN SPROUT AND SPINACH SALAD
I cannot yet vouch for this recipe. Posting it here before I lose it! Found in Kikkoman Oriential Cooking, this looks so tasty!
Provided by MechanicalJen
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. repeat process with bean sprouts and place in same bowl.
- Combine sugar, vinegar, soy sauce and sesame seeds. Pour over veggies and toss to combine.
- Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 63.3, Fat 0.9, SaturatedFat 0.1, Sodium 344.7, Carbohydrate 11.1, Fiber 3.6, Sugar 6.1, Protein 5.6
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