Sauteed Bean Sprouts Food

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

Steps:

• Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
• Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

TASTY BEEF AND BEAN SPROUTS

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.

SAUTEED BEAN SPROUTS

Steps:

• Heat oil.
• Add chopped onion and fry for 2 minutes.
• Stir in salt and bean sprouts.
• Cook and stir over medium heat for 3-5 minutes, or until as done as you like.
• Serve immediately.

SAUTéED GREEN BEANS AND BRUSSELS SPROUTS WITH CHILE AND MINT

Steps:

• Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
• Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
• Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.

SAUTEED BEAN SPROUTS AND SPINACH

Steps:

• - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
• - In a wok, heat canola oil and add the garlic and the scallions.
• - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
• - Stir-Fry the vegetables and put the remaining mixture
• - Add the tofu and simmer for 1 minute.

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
• Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
• Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

BEAN SPROUT STIR FRY

Steps:

• Clean the bean sprouts of their stringy roots and any residual beans. Rinse with cold water thoroughly and squeeze out any excess water, then set them aside to let them dry. If the bean sprouts are still very wet at the time you're about to cook, gently pat them dry with paper towels.
• Combine all the sauce ingredients in a bowl and set it aside.
• Heat the oil over medium-high heat until hot. Add the garlic. Fry until the garlic begins to brown.
• Add the green onions. Stir a few times to release the fragrance.
• Add the bean sprouts and bring the heat up to high. Cook, tossing occasionally, for 1 minute.
• Add the sauce and continue to cook until the bean sprouts are cooked through but still crunchy, another 2-3 minutes. Taste the bean sprouts and adjust taste by sprinkle more salt, if needed.
• Transfer everything to a big plate. Serve hot as a side dish.

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.

MOYASHI (BEAN SPROUT) SALAD WITH SWEET & SOUR SOY

Steps:

• Blanch bean sprouts in boiling water for 1 minute, and strain.
• Grind the sesame, then put it in a small bowl along with the other spices including the vinegar, soy sauce, and sugar.
• Add the celery, carrot and cooked bean sprouts to the sesame and spices mix and stir thoroughly.
• Add salt to enhance the taste.