Sesame Greens And Bean Sprouts Food

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.

SESAME GREEN BEANS

Steps:

• Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
• Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

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.

SEASONED BEANSPROUTS

Steps:

• Bring a pan of water to the boil, add the beansprouts, cook for 10-15 secs, then drain and rinse under cold water until cool, and drain again. Gently squeeze out any excess water.
• In a medium bowl, stir together the spring onion, garlic, sesame seeds and sesame oil. Add the beansprouts, season with salt and gently toss to coat.

JAPANESE-STYLE SESAME GREEN BEANS

Steps:

• Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

SESAME BEAN SPROUTS

Steps:

• Clean sprouts, discard any brown pieces.
• Place into boiling water, allow to boil for approximately 5-8 minutes.
• Drain well.
• In large bowl, toss ingredients.
• Served warm or cold.

KOREAN BEAN SPROUTS

Steps:

• Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan.
• Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes.
• Serve hot or cold.

SESAME GREENS AND BEAN SPROUTS

Steps:

• Heat a large nonstick skillet over medium-high heat. Toast the sesame seeds in the pan until lightly brown and fragrant. Pour the seeds into a small bowl to cool. Set aside.
• Heat the oil in the skillet over medium-high heat. Add the onion and saute until tender, about 3-4 minutes. Add the garlic, cabbage, and bok choy; stir-fry until cabbage is wilted but still slightly crisp, about 5 minutes.
• Add the bean sprouts, oyster sauce, and sesame seeds, and cook for 2 minutes. Season with a dash of black pepper and serve warm.

TOASTED SESAME GREENS

Steps:

• Place a large pan over high heat until hot.
• Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
• Add spinach and broth; stir once, then cover.
• Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
• Add sesame oil, soy sauce, and sesame seeds.
• Toss to distribute seasonings and serve.