BEAN SPROUT RECIPES: STIR FRY BEAN SPROUTS
This light Asian flavored side dish is not just a great accompaniment for Chinese dishes. Serve it with chicken breasts baked with soy sauce, or grilled beef. Stir fried bean sprouts are also great as part of a vegetarian meal.
Provided by Karen Ciancio
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet or wok on medium heat. Add the mushrooms and garlic. Cook until the mushrooms have released their juices.
- Add the sprouts, ginger and green onions. Cook and stir until the sprouts are heated through and coated with the oil mixture.
- Add the walnuts and soy sauce. Cook and stir for about 30 seconds.
Nutrition Facts : Calories 134 kcal, Carbohydrate 7 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Sodium 174 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BEEF AND BEAN SPROUT STIR FRY
Steps:
- Cut up your beef. Set aside.
- Rinse your bean sprouts well. Set aside.
- Take out a large saute pan or wok. Spray with non stick spray. Turn on medium-high heat and drizzle some olive oil in pan. Once the oil heats up slightly you want to toss in your beef. Now turn heat down to medium. Cook until the beef is browned. Depending on the size you've cut it, the amount you've used and how hot you have your stove, this should only take about 4 to 5 minutes.
- Add 1/2 the stir-fry sauce and stir to coat.
- Now toss in your bean sprouts and let them cook until tender and almost limp. This will take another 3 to 4 minutes. I like mine to become almost noodle like in texture. No crisp left in them. But if you like crisp you just cook for less time.
- Now add the other half of your stir-fry sauce and stir until everything comes together.
- Salt and pepper to taste.
- Optional step: If you want a thicker broth or juice to it take your cornstarch and pop it in a mason jar with a little bit of water. Place the lid on and give it a good shake. Now take your stir-fry (once it's almost done) and slide it all over to one side of the pan with a spatula. Slightly tip your pan in the opposite direction and all the juice will run down. Pour the corn starch mixture in there and let it boil up while you stir. Then mix it into the stir-fry and let it simmer for a few minutes. Voila, thicker broth.
Nutrition Facts : Calories 716 kcal, Carbohydrate 18 g, Protein 50 g, Fat 50 g, SaturatedFat 20 g, Cholesterol 159 mg, Sodium 1150 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 23 g, ServingSize 1 serving
STIR-FRIED NOODLES & BEANSPROUTS
A superhealthy side to perk up any Asian-style dish
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
- Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.
Nutrition Facts : Calories 240 calories, Fat 3 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium
TASTY BEEF AND BEAN SPROUTS
Provided by Spice the Plate
Time 35m
Yield 2
Number Of Ingredients 18
Steps:
- Massage the beef with salt, soy suace, cooking wine, potato starch and black pepper mixture and marinting for about 20 minutes.
- Heat 1 tablespoon of oil in a pan over medium heat, add in the beef and stir fry for 1-2 minutes until the beef has changed color, set aside.
- Turn to medium-high heat, add 2 tablespoons of oil into the pan and stir in the garlic and hot long peppers, cook for 1-2 minutes until fragrant.
- Carefully add the bean sprounts into the pan and sitr fry for 3-4 minutes until soft.
- Toss in the salt, soy sauce, oyster sauce and add the beef back into the pan, stir fry for another 2 minutes.
- Sprinkle with a touch of black pepper and serve.
BEEF CHOW FUN
Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.
Provided by Bill
Categories Noodles and Pasta
Time 1h5m
Number Of Ingredients 16
Steps:
- Combine the beef and marinade ingredients and marinate for about 1 hour.
- Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
- Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
- Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
- Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
- Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!
Nutrition Facts : Calories 615 kcal, Carbohydrate 51 g, Protein 31 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 68 mg, Sodium 1978 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEEF WITH BEAN SPROUTS
Make and share this Beef With Bean Sprouts recipe from Food.com.
Provided by Out of the Blue
Categories Steak
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- Marinate beef with 2 tablespoons light soy sauce and 1 tablespoons tapioca starch or cornstarch for 5 to 10 minutes.
- Heat wok. Add 1 tablespoons peanut oil. Add ginger, garlic and onion and stir fry for half a minute. Add beef and stir fry until meat changes colour. Remove and set aside.
- Add all vegetables and stir fry until tender crisp.
- Return beef to wok, add sauce, bring to a boil and mix well.
COLORFUL BEEF STIR-FRY
I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 cups.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN AND BEAN SPROUTS STIR-FRY
Chicken and Bean Sprouts is a classic Chinese stir-fry dish and is a refreshing, and easy-to-make stir fry made with chicken breast and crunchy bean sprouts.
Provided by Bill
Categories Chicken and Poultry
Time 35m
Number Of Ingredients 17
Steps:
- For the chicken, mix 1 tablespoon of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.
- Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off--but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.
- Finally, prepare the other ingredients--namely the scallions, garlic, and mushrooms. Cooking this dish quickly is really important, so your bean sprouts don't turn to mush. If you're not great adding quick measurements of spices, oils, and sauces, it's best if you have all of those ingredients prepped and measured in advance, in addition to the fresh ingredients.
- Heat your wok on high heat until it just starts to smoke, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken, and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.
- Add another tablespoon of oil to the wok, along with the mushrooms and the white portions of the scallions. Stir fry for 10 seconds, and add the garlic. You should have the wok at the highest heat you can muster at this point!
- Next, add the mung bean sprouts and stir fry everything together. Spread the Shaoxing wine around the perimeter of the wok, and give everything another quick stir. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using.
- Add the chicken back to the wok, along with any liquid in the bowl, and the green portions of the scallions. Again, the burner should be at maximum heat at this point! A quick trick that Kaitlin learned cooking on a narrow stovetop in college is to hold the wok between two gas burners at max heat, to get as much heat as possible!
- Stir-fry for another 10 seconds until everything is well combined, making sure to spread the mixture around the sides of the wok to get that wok hei sear and flavor. There will be some liquid in the wok and when that is bubbling, stir in the cornstarch and water mixture.
- Stir fry for another 15 seconds or so, until the mung bean sprouts are just starting to turn transparent. Serve!
Nutrition Facts : Calories 281 kcal, Carbohydrate 11 g, Protein 14 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 614 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BEEF AND BEAN SPROUT STIR-FRY
Steps:
- Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
- Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
- Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.
BEEF & BEAN SPROUTS
Make and share this Beef & Bean Sprouts recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 44m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into very thin slices.
- Mix together the next 5 ingredients, and marinate the beef in this mixture for 1/2 hour.
- Heat a little oil in a frying pan and saute the beef mixture for 2 minutes.
- Mix together the cornstarch, oil and water and add it to the beef mixture.
- Cook until the cornstarch is clear, and set aside.
- Saute the bean sprouts in a little hot oil for 2 minutes.
- Mix with the beef and serve immediately.
Nutrition Facts : Calories 295.6, Fat 9.5, SaturatedFat 3, Cholesterol 66.9, Sodium 1011.7, Carbohydrate 16, Fiber 2.2, Sugar 5.5, Protein 28.6
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
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Ratings 2Servings 6Cuisine KoreanCategory Soup
- Slice the beef thinly across the grain and place in a small mixing bowl. Add 1 tablespoon of Korean soy sauce for soup, sesame oil, black pepper, and garlic. Toss all together and set aside.
- Bring a heavy bottom pot to the medium heat. When the pot is hot, add the beef mixture and cook until the beef slices are no longer pink. Pour water and add the dried sea kelp, bring to boil. You will see some scums floating on top. Reduce the heat to low and scoop out the scums with a spoon.
- Remove the sea kelp and add the bean sprouts to the pot. Sprinkle Korean chili flakes and cover the pot with a lid. Simmer the soup for 15-20 minutes. (Do not open the lid during the simmering time)
- Add the Asian leeks (or green onions) to the pot and stir. Add anchovy sauce and simmer for another 3 minutes.
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- Heat up 1 tablespoon of oil in a wok and stir-fry beef for 20 seconds. Turn off fire and place beef on a plate. Leave it aside.
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BEAN SPROUT BEEF RICE BOWL - RASA MALAYSIA
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4.7/5 (3)Total Time 50 minsCategory Korean RecipesCalories 565 per serving
- Soak the rice in the water for 30 minutes and drain. Set aside. Prepare the beef in the marinade and chill until ready to cook.
- Meanwhile place bean sprouts in a pot with dried anchovies and sea kelp on the bottom with 1 cup of water. Cover with lid and cook over medium high heat until the steam comes out, reduce heat to low, continue to cook for another 6 minutes. Do not peak. You need to keep the pot covered. Drain the bean sprouts and reserve the broth from them. You will need 1 1/2 cup of the broth. If not enough, add water to fill in. Discard the anchovies and sea kelp. Set aside the bean sprouts covered.
- Cook the rice in a rice cooker or heavy bottom pot with the reserved broth. Cook the beef in a pan until browned. No need oil.Make the dressing by mixing all the ingredients.
- Place cooked hot rice in a big individual bowl, top with beef and bean sprouts, and the chive dressing (about 1 1/2 Tbsp or more per person). Drizzle more sesame oil in you wish. Mix everything very well until they get nicely incorporated. Serve with some Kimchee as a side if you have.
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- Combine the seasoning sauce (soy sauce, sugar, sesame oil and fresh ginger). We love ginger so we use the full 3 tablespoons but adjust it to your taste. Set aside.
- In medium heat, cook the ground beef in a skillet or wok until the meat changes its color. No need to add oil if your beef is 80/20 or has a little bit of fat. Add the minced garlic and continue to cook until the beef is deep-brown in color and crunchy.
- Increase the heat, add the carrots and saute for about 1 minute. Add the cabbage and bean sprouts and cook for another minute.
- Pour all the sauce into the beef and veggie mixture and mix well. Cook just until everything is heated through - another minute or so. Serve immediately on top of rice.
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- Wash broccoli thoroughly and cut into florets. Trim and peel stems and cut into 1/4-inch thick slices.
- Heat 1 Tbsp. oil in a large nonstick skillet or wok over high heat, add broccoli florets and stems, then stir-fry for 2 minutes. Add 1/2 cup water and stir until water evaporates. Transfer broccoli to a plate.
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