Bean sprouts are common ingredients in the cuisine of several Asian countries, being commonly used in salads and fries. The most common type of sprout is moyashi bean, planted commercially in low light and looking like a white root attached to a greenish seed. Some moyashi sprouts also have brownish triplets at one end of the root.
cooked bean sprouts
- 255 g of bean sprouts.
- 4 cups (1 l) of water.
For the salad (optional)
- 1 chopped chives (optional).
- 1 tablespoon of roasted and ground white sesame seeds.
- 1 clove of garlic, grated or crushed.
- 1 tablespoon (15 ml) of sesame oil.
- 1/2 tablespoon (7, 5 ml) of soy sauce.
- 1/4 teaspoon of coarse salt.
Serves 2 servings.
sautéed bean sprout
- 2 cups (200 g) of bean sprouts.
- 1 small chopped onion.
- 1 tablespoon (15 ml) of vegetable oil.
- 1/2 teaspoon of salt.
Serves 4 servings.
bean sprout fry
- Peanut oil.
- 1/2 cup (50 g) of thinly sliced spring onions.
- 1 tablespoon of sliced ginger.
- 1 tablespoon of sliced garlic.
- 450 g of hairless bean sprouts.
- Salt and black pepper to taste.
Serves 4 servings.
Method 1 of 4: Preparing the Bean Sprouts
Step 1. Buy the sprouts just before cooking them
Some foods can be stored for long periods of time in the refrigerator. Bean sprouts, however, should be prepared as soon as possible. If you have purchased them by weight, use them within a maximum of two days. Ideally, you should buy them the day before or on the same day you are going to cook them.
- If you have purchased packaged sprouts, use them before their expiration date.
- The longer the sprouts are kept in the refrigerator, the more chances they will have to gather bacteria.
Step 2. Choose the lightest, crispest and firmest shoots
Throw away those that are brown, shriveled, limp, sticky or musty smell.
The sprouts must always be kept refrigerated so as not to gather bacteria. They can be purchased packaged or in bulk, by weight
Step 3. Store the sprouts in the refrigerator, away from raw meat and seafood
Once you arrive from the market, put the bean sprouts in the fridge. Store them in the vegetable drawer, well away from trays and bags of raw meat, including seafood.
You will need to wash and cook the bean sprouts, but for now, the ideal is to avoid contamination by germs that may be present in raw meat
Step 4. Wash the sprouts with cold filtered water before cooking them
Start by washing your hands thoroughly with soap and water. Then put the bean sprouts in a colander or colander. Wash them with filtered water and gently shake them to remove excess moisture.
If you like, you can pull the brown lint off the roots, but that's not necessary
Method 2 of 4: Cooking the Bean Sprouts
Step 1. Boil four cups (1 l) of water over medium to high heat
This amount is enough to cook 255 g of bean sprouts. To prepare more, add more water to the pot.
Fill the pot with enough water to cover the sprouts if you choose to increase the recipe
Step 2. Add the bean sprouts to the water and cook for a minute and a half
The water will stop boiling when you put the sprouts in the pan. Wait for it to return to boiling point. Then set a timer for a minute and a half.
Don't forget to wash the sprouts with filtered water before cooking them. You can also remove brown lint from the roots, although it's not necessary
Step 3. Drain the sprouts in a colander
Shake the drainer to remove excess water and let the sprouts rest for five minutes so that they finish draining. If the drying rack has no feet, place it in an empty pan.
This step is very important. Excess moisture can dilute the sauce, oil, or any other seasoning you add to the sprouts
Step 4. Use the bean sprouts in the recipe of your choice
Once cooked, the sprouts can already be eaten. Try chilling them and adding them to a green salad, a sandwich or a side dish, or even make a salad that's popular in Japan.
Keep reading the article to learn how to make Japanese salad
Step 5. Mix the onion, chives, sesame seeds and garlic
Chop the chives into small pieces. Try to make them as thin as you can and transfer them to a small bowl. Then grind the roasted seeds with a pestle and put them in the bowl. Finally, add a clove of grated garlic to the container and mix well.
- If you can't find the roasted seeds to sell, brown them in a frying pan for a few seconds.
- Peel the garlic before grating it. Use a kneader if you don't have any tools for grating the garlic.
Step 6. Add the sesame eye, soy sauce and salt
Turn the ingredients in the bowl, over the chives, seeds and garlic. With a fork, stir the mixture well.
- Now you have a delicious salad dressing!
- You can also use another type of oil if you prefer, but the sauce won't taste exactly the same.
Step 7. Mix the sauce with the bean sprouts and refrigerate the salad for 30 minutes
Turn the dressing over the salad. Then stir it with a tongs. Put the salad in the fridge and wait half an hour.
You can even save the salad for later, but remember to eat it within 24 hours
Method 3 of 4: Making sautéed bean sprouts
Step 1. Heat one tablespoon (15 ml) of vegetable oil in a skillet
Shake the pan, grease the bottom first. Then put it on a high heat and heat the oil until it starts to bubble.
To make a tastier dish, try switching from vegetable oil to peanut oil, for example. Vegetable oil is recommended precisely because it doesn't leave the sprouts with a very strong taste
Step 2. Add a small chopped onion to the skillet and fry it for two minutes
Remove the skin from the onion and cut off both ends of the onion. Chop it into very small pieces and throw it in the pan. Fry it for two minutes, stirring occasionally with a wooden spatula.
Skip this step if you don't like onion or replace it with a clove of garlic
Step 3. Place two cups (200 g) of bean sprouts in the skillet and season with salt
First of all, wash the sprouts with filtered water. Then put them in the skillet. Season them with half a teaspoon of salt and stir them briefly.
If you like, you can also pull the brown lint off the roots before putting them in the fire
Step 4. Brown the sprouts over medium high heat for three to five minutes
Stir them often with a wooden spatula so they cook properly. They will be ready when they start to turn golden and translucent, which should take between three and five minutes.
Take care that the sprouts do not go over the point. Otherwise they will be soft
Step 5. Serve immediately
As with most fried foods, sautéed sprouts should be served quickly. Once ready, take them out of the pan and put them on a plate.
The sautéed sprouts make an excellent accompaniment
Method 4 of 4: Bean Sprout Fry
Step 1. Mix the peanut oil, chives, ginger and garlic in a wok skillet
Use enough oil to lightly coat the surface of the pan. One tablespoon (15 ml) should suffice. Add half a cup (50g) of sliced spring onions, a tablespoon of minced garlic and a tablespoon of sliced ginger to the skillet. Briefly stir the mixture with a wooden spatula.
If you don't like peanut oil, change it to one commonly used in frying, such as vegetable or canola oil
Step 2. Fry ingredients over high heat until they start to smell
This should take between one and two minutes. Stir the mixture frequently with a wooden spatula so that it cooks evenly without burning.
The recipe is not over yet. Don't despair if the ingredients still look raw
Step 3. Season the mixture with salt and pepper
Start with a pinch of salt and a pinch of pepper. Then mix the ingredients well. If you find the seasoning insufficient, remember that you can always add more later.
Step 4. Place 450 g of bean sprouts in the skillet and cook for two to three minutes
First of all, wash the sprouts. Then pass them to the skillet. Distribute the sprouts well among the other ingredients and fry it for two to three minutes. Stir often.
- Remove the brown hairs from the roots before placing them in the fire.
- Take care that the sprouts do not go over the point and become soft.
Step 5. Serve the fry immediately
Once the sprouts are on point, transfer them to a deep dish and serve them before they lose their texture.
For a more substantial meal, serve the sprouts with steamed rice
- Due to the high water content, bean sprouts cannot be frozen.
- Don't let the sprouts go too far. Otherwise, they will lose their crispness and become shriveled.
- Add pepper oil to the peanut oil or olive oil of the sauteed sprouts to make them spicier.
- Add the sprouts to your next stir fry, fried rice, or chow mein.
- Bean sprouts are not suitable for consumption by the following people: the elderly, young children, pregnant women and people with immune system deficiencies.
- Because they are grown in warm, humid environments, bean sprouts are super susceptible to bacteria.