BEAN SPROUT RECIPE RECIPES

Name: Classic Bean Sprout Stir Fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: asian
Ingredients: Peanut oil to cook; 1/2 cup thinly sliced scallions; 1 tablespoon minced ginger; 1 tablespoon sliced garlic; 1 pound bean sprouts, hair removed; Salt and black pepper to taste

CLASSIC BEAN SPROUT STIR FRY RECIPE | MING TSAI | FOOD NETW…

Classic Bean Sprout Stir Fry Recipe | Ming Tsai | Food Netw… image

Provided by Ming Tsai

Categories main-dish

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Number Of Ingredients 6

Ingredients

Peanut oil to cook
1/2 cup thinly sliced scallions
1 tablespoon minced ginger
1 tablespoon sliced garlic
1 pound bean sprouts, hair removed
Salt and black pepper to taste

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.

BRUSSELS SPROUT LATKES RECIPE | MOLLY YEH | FOOD NETWORK

Brussels Sprout Latkes Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Total Time 35 minutes

Cook Time 35 minutes

Yield 8 latkes

Number Of Ingredients 14

Ingredients

1 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
4 large egg whites
1 tablespoon fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying

Steps:

For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.
For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.
Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.
Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

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