Recipes for Bean Sprouts

[Dark Wanderer]

Hi guys, care to share your simple, quick and easy to do bean sprouts recipe. I've been looking to munch on this lately, the only recipe I know on this is just stir-frying it with ground pork, squash and a bit of oyster sauce.

Thanks!

[Chemicalkinetics]

Mung bean sprout or soy bean sprout?

There are tons of recipes for bean sprout. Stir fry is definitely the most common one. I would use soy sauce instead of oyster sauce. However, the Korean Bimbimbap is definitely one which take advantage of bean sprout without stir fry. A wonderful dish.

http://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Korean_cuisine-Bibimbap-01.jpg/300px-Korean_cuisine-Bibimbap-01.jpg

http://www.chow.com/photos/764315

[Dark Wanderer]

Thanks for these recipes! Appreciate it! I noticed that most of the recipes include sesame seeds. Is it necessary to toast it or can I just put it as it is?

[boyzoma]

Toasted is better, but as-is works too. Toasted just gives a better depth of flavor.

[will47]

Some may already be toasted when you buy them.

[Chemicalkinetics]

+1

[will47]

I love the Korean style bean sprout side dish. It is easy to make, and can be made with either mung bean or soybean sprouts. I like the methods outlined here:
http://www.koreanbapsang.com/2012/03/sukju-namul-seasoned-mung-bean-sprouts.html
http://www.koreanbapsang.com/2012/02/...

Chinese places often make fairly similar cold side dishes with bean sprouts.

I often use soybean sprouts to make a simple vegetarian stock too (along with some kelp).

[boyzoma]

Oh, yum, will47! I'll put these two links in my recipe dishes!

[boyzoma]

Besides the obvious stir fry, I love them in Spring Rolls: http://vegetarian.about.com/od/maindishentreerecipes/r/ThaiSpringRolls.htm

Also Egg Foo Young: http://chinese.food.com/recipe/egg-foo-yung-24687?scaleto=4&mode=null&st=true

And if you like egg rolls, try here: http://blogchef.net/egg-roll-recipe/

Add them to an Asian-inspired salad.

[mamachef]

I do a good old plain version by stir-frying them in sesame oil, with some minced garlic and ginger, and finishing w/ a dash of soy sauce. Nothing fancy, but so good. Also nice w/ thinly sliced celery added, or anything else crunchy that you like: cabbage, water chestnuts, julienned bamboo shoots. Good stuff. I also add them to a Japanese cucumber salad, combining them with thinly-sliced cukes and onions (tamed) and more of that celery, and making a dressing from seasoned rice wine vinegar and a bit of sesame oil and salt, and just letting it sulk in it's own marinade for a bit.