Tender and tasty, bean sprouts can be added to many recipes, such as sauteed dishes, soups and salads. If you need to cook more sprouts than you actually need, you can freeze them safely for up to a year. Before putting them in the freezer, they must be blanched to maximize the taste and texture of this vegetable.
Steps
Part 1 of 2: Blanch the Bean Sprouts
Step 1. Wash the bean sprouts well
The sprouts should be washed thoroughly just like any other type of vegetable, to remove any traces of dirt or bacteria. Being delicate, massage them lightly with your fingers under the jet of water to avoid causing damage.
- If you don't cook them right away, pat them lightly with a paper towel to prevent them from becoming soggy.
- Since bean sprouts are quite small, it's a good idea to put a strainer in the sink before washing them to prevent them from going down the drain if you drop any.
Step 2. Take a large pot, fill it with water and bring it to a boil
Since water may evaporate from a shallow pan or pot, a tall pot, such as a broth pot, is ideal for blanching. Fill it about 2/3 full to prevent the water from overflowing, then put it on the stove, set the flame to high and bring it to a boil.
The boiling point is reached when bubbles form over the entire surface of the water and the process does not stop even if you try to stir the liquid
Step 3. Prepare a large bowl of ice water
Preparing the ice bath in advance will help prevent the bean sprouts from overcooking. If you don't have ice, you can use cold water. However, keep in mind that ice is more effective for immediately stopping the cooking process.
- Ice water helps maintain the texture and freshness of bean sprouts after freezing.
- If you need to make a large amount of sprouts, you may need to add more ice during the process, as the heat from the vegetables will gradually melt them.
Step 4. Cook a handful of sprouts for 3 minutes
While using a large pot, it is best to blanch only a handful of sprouts at a time. Cooking too many at once will result in uneven cooking, not to mention that the final product will be more difficult to manage.
If you have a lot of sprouts, you will need to divide them into multiple groups to blanch them all. Nonetheless, since each group will be ready in a matter of minutes, it is worth investing more time
Step 5. Remove the sprouts with a slotted spoon
After boiling them for 3 minutes, carefully remove them from the water using a skimmer. This will prevent the boiling water from getting into the ice bath.
Do not leave the sprouts in boiling water for more than 3 minutes, or they will become mushy after freezing
Step 6. Immediately transfer them to the ice bath
Dip the sprouts in the ice bath and leave them in it for 30 seconds or until they have cooled completely. This method stops cooking immediately, leaving them tender but crunchy.
- Remove the sprouts from the water once they are cold. They may get mushy if you leave them in the water for too long.
- If you have divided the sprouts into several groups, cook another handful while letting the first one cool.
- This method is used for cooking various types of vegetables, but is particularly effective for more delicate ones, such as bean sprouts.
Step 7. Spread the sprouts on kitchen paper to dry
Remove them from the ice bath with the same skimmer as before. Lay them out on a stack of kitchen paper in a single layer for them to dry.
Sprouts must dry completely before freezing to prevent freezer burn (cold burns that can affect food placed in the freezer)
Part 2 of 2: Freezing the Bean Sprouts
Step 1. Spread the blanched bean sprouts on a baking sheet in a single layer
Once you have completed the cooking and drying process, spread them on a baking sheet. Try not to stack them, or they won't freeze properly.
- If desired, you can line the pan with a sheet of parchment paper before spreading the sprouts. However, if they are completely dry, they should not stick to the surface.
- Pre-freezing the sprouts on a baking sheet will ensure that they keep separate during freezing, preventing them from sticking together and converting into a single block.
Step 2. Place the pan in the freezer for about 10 minutes
At this time it is not necessary to freeze them completely, the important thing is that they begin to harden. Check them after about 10 minutes to see if they are ready.
- If they are still soft to the touch, leave them in the freezer for a little longer.
- Check them every 5 minutes until the desired consistency is reached.
Step 3. Remove the pan and store the sprouts in an airtight container
Try to calculate roughly how many sprouts you intend to use in a meal and then divide them accordingly according to your needs. You can divide them between various airtight plastic containers or freezer bags.
- If you are using airtight plastic bags, remove excess air from the bag before closing it.
- Since the bean sprouts may expand slightly during the final freezing stage, it's best to leave about 1.5cm of space at the top of the bag or container.
Step 4. Immediately place the containers in the freezer
It is good to avoid that the sprouts begin to thaw, therefore the ideal would be to put them in the freezer as soon as possible. Since bean sprouts continue to be delicate even when frozen, it is best to place them in a part of the freezer where they are unlikely to be moved or crushed.
Attach a label to the containers to indicate the contents and the date. This way you can remember how long you have kept them in the freezer. Bean sprouts can be safely frozen for 10-12 months
Step 5. Defrost the sprouts in the refrigerator before using
It is best to thaw them gradually, then move the bag or container to the fridge to allow them to gradually reach room temperature. Defrosting them in the microwave or using other methods can cause them to become mushy.
- Defrosting in the fridge takes a few hours, so remove them from the freezer early if you plan on using them at a certain time.
- If you intend to add them to hot foods, such as soups or sauteed recipes, you don't need to defrost them before cooking them.
