Bean sprouts are a common ingredient in many Asian cuisines, generally used in salads or sauteed in a wok along with other ingredients. The most popular sprouts on the market derive from mung beans and are induced to sprout in specific light and dark conditions. They look like small whitish roots attached to green seeds. At the opposite end of the seed, thin brown filaments can be found.
Ingrediants
Boiled Soybeans
- 250 g of bean sprouts
- 1 liter of water
For the salads (optional)
- 1 shallot, chopped (optional)
- 1 tablespoon of sesame seeds, toasted and ground
- 1 clove of garlic, grated or squeezed
- 1 tablespoon (15 ml) of sesame oil
- Half a tablespoon (7.5 ml) of soy sauce
- 1/4 teaspoon of whole sea salt
Yield: 2 servings
Stir-fried Bean Sprouts
- 200 g of bean sprouts
- 1 small onion, chopped
- 1 tablespoon (15 ml) of peanut oil
- Half a teaspoon of salt
Yield: 4 servings
Sauteed Soybeans in the Wok
- Peanut oil
- 50 g shallots, thinly sliced
- 1 tablespoon of ginger, finely chopped
- 1 tablespoon of garlic, thinly sliced
- 450g bean sprouts (remove any brown filaments)
- Salt and black pepper to taste
Yield: 4 servings
Steps
Method 1 of 4: Prepare the Bean Sprouts
Step 1. Purchase bean sprouts just before cooking
Some foods can last for several days if stored in the refrigerator, while bean sprouts should be eaten as soon as possible. They generally keep for two days, but the ideal choice is to cook and eat them the day you bought them or the day after at the latest.
- If you bought them packaged, use them by the expiration date indicated on the label.
- By staying in the refrigerator they will gradually become fertile ground for the proliferation of bacteria, which is why they should be eaten as soon as possible.
Step 2. Select the lightest, firmest and crispest sprouts
Discard any that are brown, slimy or wilted, and those that smell like mold.
You should only buy sprouts that have been refrigerated as they are less exposed to bacteria. You can buy them by weight or packaged
Step 3. Store the sprouts in the refrigerator, separate from raw meat and fish
Remember to put them in the refrigerator as soon as you enter the house after shopping. Put them in the vegetable drawer, away from the meat and fish.
Although the sprouts must be cooked, as a precaution it is best to keep them away from raw meat and fish to avoid possible cross-contamination
Step 4. Wash the sprouts in cold filtered water before cooking
Wash your hands first with soap and water, then place the sprouts in a colander. Wash them with filtered water, then gently shake the colander to drain the excess water.
If you want, you can eliminate the filaments that start from the end opposite the seed, but it is not essential
Method 2 of 4: Boil the Bean Sprouts
Step 1. Bring one liter of water to a boil using medium-high heat
It will be enough to cook 250 g of bean sprouts. If you want, you can prepare more, but remember to add more water respecting these proportions.
Whatever the amount of bean sprouts, make sure they are completely submerged in water
Step 2. Cook the bean sprouts for 1 minute and 30 seconds
The water will stop boiling once placed in the pot, so wait for it to boil again before starting the timer. When it boils again, set one and a half minutes to cook.
It is necessary to wash the sprouts with filtered water before boiling them. On the other hand, removing the small brown strands is only optional
Step 3. Drain the bean sprouts using a colander
Shake it inside the sink to drain the excess water, then let it drain for 5 minutes. For convenience, you can place the colander on the empty pot.
It is important to drain the bean sprouts well, otherwise the water will dilute the sauces or seasonings
Step 4. Use the sprouts as you wish
At this point they are ready to use. You can cool them and add them to a salad or sandwich. You can accompany them with other vegetables in a side dish or you can try your hand at the recipe of the typical Japanese salad.
If you feel like experimenting, read on and make this delicious salad
Step 5. Prepare the shallot, garlic and sesame seeds
Finely chop the shallot, the thinner the better, then transfer it to a small bowl. Toast the sesame seeds, pound them in the mortar and then pour them into the bowl. Add a grated or squeezed clove of garlic and mix to combine the ingredients.
- For convenience, you can buy pre-roasted sesame seeds or you can toast them in a hot pan for a few seconds, without adding oil.
- Peel the garlic clove before grating it. Alternatively, you can use a garlic press.
Step 6. Add the sesame oil, soy sauce and salt
Pour the seasonings into the bowl that contains the shallot, garlic and sesame seeds. Stir with a fork to evenly distribute the toppings.
- With this step, the salad dressing is complete.
- You can use a different oil if you prefer, but the flavor of the salad will also be different.
Step 7. Season the bean sprouts and then refrigerate them for 30 minutes
Pour the dressing over the sprouts and then mix well with a pair of salad servers. Let the seasoned sprouts cool in the refrigerator for half an hour and serve them immediately afterwards.
You can make this Japanese salad in advance, but you will need to eat it within 24 hours
Method 3 of 4: Sauté the Bean Sprouts in the Pan
Step 1. Heat a tablespoon of peanut oil in a pan
Tilt the pan to allow the oil to coat the bottom completely before putting it on the stove. Heat the oil over a high flame; it is ready when the first bubbles appear.
You can use a tastier oil if you prefer, but in general it is best not to cover the taste of the bean sprouts
Step 2. Add a small chopped onion and let it fry for a couple of minutes
If you haven't done so already, prepare a small onion by peeling it and removing the two ends. Chop it into cubes, then put it in the pan. Fry it for two minutes, stirring often with a wooden spatula.
You can skip this step if you don't like the onion or replace it with a clove of garlic
Step 3. Add 200g of bean sprouts and season with salt
Wash the sprouts with the filtered water and let them drain before putting them in the pan. Sprinkle them with half a teaspoon of salt and then mix.
If you want, you can remove the thin brown filaments that sprout from the end of the shoots opposite the seed
Step 4. Saute the bean sprouts over medium heat for 3-5 minutes
Stir them often with the wooden spatula while they fry in the hot oil, otherwise they will not cook evenly. The sprouts are ready when they start to turn golden and transparent; it will take about 3-5 minutes.
Be careful not to overcook them or they will have a mushy texture
Step 5. Serve them immediately
Like most fried or sauteed foods, it's best not to wait too long before eating them. Transfer them from the pan to the dishes as soon as they are ready and bring them to the table immediately.
Sauteed bean sprouts are a great side dish
Method 4 of 4: Sauté the Bean Sprouts in the Wok
Step 1. Combine the peanut oil, shallot, ginger and garlic in the wok
Use enough oil to coat the entire surface of the wok; one tablespoon should suffice. Add 50 g of thinly sliced shallots, a tablespoon of chopped ginger and a tablespoon of finely sliced garlic. Mix the ingredients briefly with a wooden spatula.
If you don't like peanut oil, you can use a different seed oil, such as sunflower oil
Step 2. Fry the ingredients over a high flame until they release their scent
It will take 1-2 minutes. Stir them often with the spatula so that they cook evenly without risking burning.
This is only the first stage of cooking, so don't worry if the ingredients still don't seem cooked
Step 3. Season the sauté with salt and pepper
Start with a pinch of salt and some ground pepper, then mix the ingredients again. You can add more salt and pepper later if the sprouts don't seem tasty enough.
Step 4. Add 450g of bean sprouts to the wok and cook for 2-3 minutes
Remember to wash them with cold filtered water before cooking. Stir them to distribute the toppings and then let them cook for 2-3 minutes, turning them often.
- Remove the thin brown filaments from the sprouts before you start cooking.
- Be careful not to overcook the sprouts, otherwise they will become mushy.
Step 5. Serve them immediately
When the sprouts are ready, immediately transfer them from the wok to a bowl and immediately bring them to the table to enjoy them crunchy.
You can accompany them with steamed rice to fill you up
Advice
- Since they have a very high water content, bean sprouts are not suitable for freezing.
- Be careful not to overcook the sprouts otherwise they will lose their typical crunchy texture and become mushy.
- If you want, you can add a little spicy oil to the pan or wok to give the dish an extra boost.
- Add bean sprouts when making stir-fried vegetables, fried rice, or Chinese chow mein.
Warnings
- Elderly, infants, young children, pregnant women, and anyone with weak or compromised immune systems should not eat raw bean sprouts.
- Bean sprouts are a breeding ground for bacteria because they are grown in warm, humid environments.
