What dishes can I make with beansprouts?!
Answers:
*BEAN SPROUTS WITH GREEN PEPPER
3 tbsp!. oil
1 green pepper, shredded
1 lb!. bean sprouts
1 tsp!. salt
Heat 1 tablespoon of oil in wok to 400 degrees, until smoking hot!. Stir fry green pepper for 1 minute!. Remove!. Reheat 2 tablespoons oil to 400 degrees!. Put in bean sprouts!. Stir fry for 1 minute!. Add salt, add green pepper!. Continue stirring for 1 minute!. Serve hot or cold!.
*Beef & Bean Sprouts
1 lb lean beef
1 egg white
1 teaspoon salt
4 teaspoons soy sauce
1/4 teaspoon sugar
2 1/2 tablespoons sherry wine
4 tablespoons cornstarch
2 teaspoons oil
2 1/2 tablespoons water
1 lb bean sprout
Cut beef into very thin slices!. Mix together the next 5 ingredients, and marinate the beef in this mixture for 1/2 hour!. Heat a little oil in a frying pan and saute the beef mixture for minutes!.
Mix together the cornstarch, oil and water and add it to the beef mixture!. Cook until the cornstarch is clear, and set aside!. Saute the bean sprouts in a little hot oil for 2 minutes!.
Mix with the beef and serve immediately!.
*Sprout Hummus
1 cup Sprouts
1 Tbs!. tahini
1 Tbs!. lemon juice
1 Tsp!. olive oil
1 clove garlic (more or less - to taste)
1 tsp!. ground cumin
1/2 tsp!. salt
1/2 tsp!. ground white pepper
Mix all ingredients to desired consistency using a food processor!.Spread hummus on serving platter drizzle olive oil + sprinkle paprika over top!. Slice cucumber, tomatoes, carrots, etc!. and place around hummus!.
Or Spread Hummus on flour tortilla, top with Alfalfa type sprouts!. Roll it up!. Serve whole or sliced!.
*BEAN SPROUT ROLLED BEEF ( A Japanese Recipe )
150 g beef round (sliced), 300 g bean sprouts (”moyashi”), 16 perilla leaves (”oba” or “aojiso”), 8 small pickled Japanese plums (”umeboshi”), 10 g spikenard (”udo”), 8 bamboo leaves
(A): 1 tablespoon soy sauce (”shoyu”), 1 tablespoon “sake” (Japanese rice wine), 1 tablespoon sweetened cooking “sake” (”mirin”)
Sugar-vinegar mixture:100 ml vinegar, 4 tablespoons sugar, salt
Place beef in seasoning (A) 30 minutes!.
Remove fine thread-like root from bean sprouts!. Boil one minute and drain!.
Open (1) flat and place perilla leaves!. Arrange bean sprouts over them and roll up!. Make 4 rolls!. Preheat high-power gas oven to about 460F (230C)!. Grill rolled beef in oven 8 to 10 minutes, brushing with (A) twice or thrice!.
Thickly pare spikenard, cut into cubes and place in sugar-vinegar mixture!.
Cut (3) 1!.5 cm wide and serve over bamboo leaves!. Garnish with (4) and pickled plums!.
*Bean Sprouts
1/2 lb bean sprouts
1 tsp salt
2 tbs sesame seeds - toasted
1/2 tsp fresh garlic - minced
1 tbs cayenne pepper (optional)
1/4 cup finely chopped green onions
Clean bean sprouts Drop into boiling water and boil for about 3 minutes Drain well Bring sprouts to wok
Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne and green onions
Simmer for 2 minute #TIP: To make the bean sprouts taste less bitter, cut the brown tips off!.
*Bean Sprouts & Salted Fish
6 cloves garlic, minced
1 cup canola, peanut or sunflower oil
Large quantity of sprouted mung beans (400 grams/1 pound and up)
2 tablespoons dried, salted fish OR any kind of salted / smoked fish, fried and shredded finely
2 1/2 tablespoons soy sauce
1 teaspoon sesame oil
Fine white pepper to taste
In a wok, fry garlic in a large quantity of hot oil, turning the heat down and stirring continuously until it is golden brown!. Remove and drain on kitchen paper!. Reserve garlic oil for later usage!.
In another large pot, bring a litre (1 quart) water (or enough water to cover bean sprouts) to the boil, and once water is 'rolling', add bean sprouts!.
Leave for a minute, then drain, plunging sprouts into cold water to stop cooking process!. Drain again!.
In the first wok, add salted fish, reserved garlic, sesame oil, soy sauce, pepper and bean sprouts!. Toss to coat!. If desired, add a little garlic oil and more soy sauce!.
Serve with Chinese chicken dishes, and rice!.
*CHICKEN WITH BEAN SPROUTS
4 chicken breast halves, skinned, boned and cut into bite size pieces
1/4 c!. white wine or dry sherry
1 tsp!. salt (maybe 1/4 is enough)
-Combine, let stand 20 minutes!.
2 tbsp!. vegetable oil or less
1 tbsp!. soy sauce
2 c!. bean sprouts
1 c!. snow peas and mushrooms (strings removed)
2 c!. hot water with 2 chicken bouillon cubes for chicken broth
1 tbsp!. cornstarch
Heat oil in wok or silverstone frying pan (non-stick)!.
Stir fry bean sprouts!. Push aside after 1 minute!.Stir fry pea pods 1 to 2 minutes until green color intensifies!. Push aside!.
Saute mushrooms!. Remove from pan!.Add chicken and wine mixture and stir fry 4 to 5 minutes until chicken is done!.
Return bean sprouts, pea pods and mushrooms in pan!. Add the combined chicken broth and cornstarch mixture!. Heat and stir gently until mixture thickens!.
*Pork & bean sprout stir-fry
400g pork fillet
200g (1 cup) jasmine rice
1 tbs peanut oil
2 brown onions, halved, thinly sliced
1 x 175g pkt baby bok choy (Woolworths brand)
65g (1 cup) fresh bean sprouts
1 quantity plum sauce
Cut pork fillet across the grain into thin slices!. Cook the jasmine rice in a medium saucepan of boiling water following the packet directions or until tender!. Drain!. Cover with foil to keep warm!. Meanwhile, heat the peanut oil in a wok over high heat!. Add the onion and stir-fry for 2 minutes or until soft!. Transfer to a large bowl!. Heat the wok until smoking and add half the pork!. Stir-fry for 2 minutes or until brown and just cooked through!. Transfer to the bowl with the onions!. Repeat with remaining pork!. Heat the wok until smoking!. Add pork and onion mixture, baby bok choy and bean sprouts!. Add the plum sauce and bring to the boil!. Remove from heat and serve with boiled rice!.
*Chilli bean sprout & beef salad
500g bean sprouts
1 tbs soy sauce
1/2 tbs white vinegar
1/2 tsp sesame oil
1 fresh red birdseye chilli, finely chopped
Salt & ground white pepper
2 tbs peanut oil
1 red capsicum, halved, deseeded, sliced
6 green shallots, ends trimmed, diagonally thinly sliced
1 garlic clove, finely chopped
400g piece beef fillet, thinly sliced
1/3 cup loosely packed fresh coriander leaves
Bring a large saucepan of salted water to the boil over high heat!. Add the bean sprouts and cook, covered, for 1 minute!. Drain and set aside!. Combine the soy sauce, vinegar, sesame oil and chilli in a jug!. Taste and season with salt and pepper!. Heat half the peanut oil in a wok over high heat!. Add the capsicum and green shallots and stir-fry for 2 minutes or until capsicum is tender!. Add the garlic and cook for a further 1 minute!. Transfer the capsicum mixture to a large bowl!. Heat half of the remaining oil in the wok until just smoking!. Add half the beef and stir-fry for 1-2 minutes or until brown all over!. Transfer to the bowl with the capsicum mixture!. Repeat with the remaining oil and beef!. Drizzle the vinegar dressing over the beef mixture!. Add the coriander leaves and bean sprouts!. Gently toss to combine!. Serve immediately!.
*Crispy Crêpes with Shrimp, Pork and Bean Sprouts
1/2 cup dried mung beans
1 cup unsweetened coconut milk, stirred before using
2 cups white rice flour
1 cup cornstarch
4 cups water
2 scallions, thinly sliced
1 1/2 teaspoons turmeric
Salt
Vegetable oil
3/4 pound boneless pork loin, cut into 1/4-inch-thick slices
3/4 pound medium shrimp—shelled, deveined and halved lengthwise
1 medium white onion, halved lengthwise and thinly sliced
3 cups bean sprouts
Red leaf lettuce and mint leaves, for serving
Sweet and Spicy Vietnamese Dipping Sauce
In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes!. Drain the beans and transfer them to a blender!. Add the coconut milk and puree until very smooth!. Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions and turmeric, and season lightly with salt!. Let the crêpe batter rest for at least 20 minutes or refrigerate overnight!. Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet!. Add a few slices of pork, a couple of shrimp and a few slivers of white onion and cook for 30 seconds!. Stir the crêpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan!. Scatter 1/4 cup of the bean sprouts over the crêpe and drizzle 2 teaspoons of vegetable oil around the edges!. Cover the skillet and cook over moderately high heat until the bottom of the crêpe is golden and crisp, about 2 minutes!. Slide the crêpe onto a plate and serve with lettuce leaves, mint and the Sweet and Spicy Vietnamese Dipping Sauce!. Repeat with the remaining ingredients, serving the crêpes as soon as they are cooked!.
MAKE AHEAD The batter can be refrigerated overnight!. Let return to room temperature and stir before making the crêpes!.
ENJOY :-)Www@FoodAQ@Com
3 tbsp!. oil
1 green pepper, shredded
1 lb!. bean sprouts
1 tsp!. salt
Heat 1 tablespoon of oil in wok to 400 degrees, until smoking hot!. Stir fry green pepper for 1 minute!. Remove!. Reheat 2 tablespoons oil to 400 degrees!. Put in bean sprouts!. Stir fry for 1 minute!. Add salt, add green pepper!. Continue stirring for 1 minute!. Serve hot or cold!.
*Beef & Bean Sprouts
1 lb lean beef
1 egg white
1 teaspoon salt
4 teaspoons soy sauce
1/4 teaspoon sugar
2 1/2 tablespoons sherry wine
4 tablespoons cornstarch
2 teaspoons oil
2 1/2 tablespoons water
1 lb bean sprout
Cut beef into very thin slices!. Mix together the next 5 ingredients, and marinate the beef in this mixture for 1/2 hour!. Heat a little oil in a frying pan and saute the beef mixture for minutes!.
Mix together the cornstarch, oil and water and add it to the beef mixture!. Cook until the cornstarch is clear, and set aside!. Saute the bean sprouts in a little hot oil for 2 minutes!.
Mix with the beef and serve immediately!.
*Sprout Hummus
1 cup Sprouts
1 Tbs!. tahini
1 Tbs!. lemon juice
1 Tsp!. olive oil
1 clove garlic (more or less - to taste)
1 tsp!. ground cumin
1/2 tsp!. salt
1/2 tsp!. ground white pepper
Mix all ingredients to desired consistency using a food processor!.Spread hummus on serving platter drizzle olive oil + sprinkle paprika over top!. Slice cucumber, tomatoes, carrots, etc!. and place around hummus!.
Or Spread Hummus on flour tortilla, top with Alfalfa type sprouts!. Roll it up!. Serve whole or sliced!.
*BEAN SPROUT ROLLED BEEF ( A Japanese Recipe )
150 g beef round (sliced), 300 g bean sprouts (”moyashi”), 16 perilla leaves (”oba” or “aojiso”), 8 small pickled Japanese plums (”umeboshi”), 10 g spikenard (”udo”), 8 bamboo leaves
(A): 1 tablespoon soy sauce (”shoyu”), 1 tablespoon “sake” (Japanese rice wine), 1 tablespoon sweetened cooking “sake” (”mirin”)
Sugar-vinegar mixture:100 ml vinegar, 4 tablespoons sugar, salt
Place beef in seasoning (A) 30 minutes!.
Remove fine thread-like root from bean sprouts!. Boil one minute and drain!.
Open (1) flat and place perilla leaves!. Arrange bean sprouts over them and roll up!. Make 4 rolls!. Preheat high-power gas oven to about 460F (230C)!. Grill rolled beef in oven 8 to 10 minutes, brushing with (A) twice or thrice!.
Thickly pare spikenard, cut into cubes and place in sugar-vinegar mixture!.
Cut (3) 1!.5 cm wide and serve over bamboo leaves!. Garnish with (4) and pickled plums!.
*Bean Sprouts
1/2 lb bean sprouts
1 tsp salt
2 tbs sesame seeds - toasted
1/2 tsp fresh garlic - minced
1 tbs cayenne pepper (optional)
1/4 cup finely chopped green onions
Clean bean sprouts Drop into boiling water and boil for about 3 minutes Drain well Bring sprouts to wok
Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne and green onions
Simmer for 2 minute #TIP: To make the bean sprouts taste less bitter, cut the brown tips off!.
*Bean Sprouts & Salted Fish
6 cloves garlic, minced
1 cup canola, peanut or sunflower oil
Large quantity of sprouted mung beans (400 grams/1 pound and up)
2 tablespoons dried, salted fish OR any kind of salted / smoked fish, fried and shredded finely
2 1/2 tablespoons soy sauce
1 teaspoon sesame oil
Fine white pepper to taste
In a wok, fry garlic in a large quantity of hot oil, turning the heat down and stirring continuously until it is golden brown!. Remove and drain on kitchen paper!. Reserve garlic oil for later usage!.
In another large pot, bring a litre (1 quart) water (or enough water to cover bean sprouts) to the boil, and once water is 'rolling', add bean sprouts!.
Leave for a minute, then drain, plunging sprouts into cold water to stop cooking process!. Drain again!.
In the first wok, add salted fish, reserved garlic, sesame oil, soy sauce, pepper and bean sprouts!. Toss to coat!. If desired, add a little garlic oil and more soy sauce!.
Serve with Chinese chicken dishes, and rice!.
*CHICKEN WITH BEAN SPROUTS
4 chicken breast halves, skinned, boned and cut into bite size pieces
1/4 c!. white wine or dry sherry
1 tsp!. salt (maybe 1/4 is enough)
-Combine, let stand 20 minutes!.
2 tbsp!. vegetable oil or less
1 tbsp!. soy sauce
2 c!. bean sprouts
1 c!. snow peas and mushrooms (strings removed)
2 c!. hot water with 2 chicken bouillon cubes for chicken broth
1 tbsp!. cornstarch
Heat oil in wok or silverstone frying pan (non-stick)!.
Stir fry bean sprouts!. Push aside after 1 minute!.Stir fry pea pods 1 to 2 minutes until green color intensifies!. Push aside!.
Saute mushrooms!. Remove from pan!.Add chicken and wine mixture and stir fry 4 to 5 minutes until chicken is done!.
Return bean sprouts, pea pods and mushrooms in pan!. Add the combined chicken broth and cornstarch mixture!. Heat and stir gently until mixture thickens!.
*Pork & bean sprout stir-fry
400g pork fillet
200g (1 cup) jasmine rice
1 tbs peanut oil
2 brown onions, halved, thinly sliced
1 x 175g pkt baby bok choy (Woolworths brand)
65g (1 cup) fresh bean sprouts
1 quantity plum sauce
Cut pork fillet across the grain into thin slices!. Cook the jasmine rice in a medium saucepan of boiling water following the packet directions or until tender!. Drain!. Cover with foil to keep warm!. Meanwhile, heat the peanut oil in a wok over high heat!. Add the onion and stir-fry for 2 minutes or until soft!. Transfer to a large bowl!. Heat the wok until smoking and add half the pork!. Stir-fry for 2 minutes or until brown and just cooked through!. Transfer to the bowl with the onions!. Repeat with remaining pork!. Heat the wok until smoking!. Add pork and onion mixture, baby bok choy and bean sprouts!. Add the plum sauce and bring to the boil!. Remove from heat and serve with boiled rice!.
*Chilli bean sprout & beef salad
500g bean sprouts
1 tbs soy sauce
1/2 tbs white vinegar
1/2 tsp sesame oil
1 fresh red birdseye chilli, finely chopped
Salt & ground white pepper
2 tbs peanut oil
1 red capsicum, halved, deseeded, sliced
6 green shallots, ends trimmed, diagonally thinly sliced
1 garlic clove, finely chopped
400g piece beef fillet, thinly sliced
1/3 cup loosely packed fresh coriander leaves
Bring a large saucepan of salted water to the boil over high heat!. Add the bean sprouts and cook, covered, for 1 minute!. Drain and set aside!. Combine the soy sauce, vinegar, sesame oil and chilli in a jug!. Taste and season with salt and pepper!. Heat half the peanut oil in a wok over high heat!. Add the capsicum and green shallots and stir-fry for 2 minutes or until capsicum is tender!. Add the garlic and cook for a further 1 minute!. Transfer the capsicum mixture to a large bowl!. Heat half of the remaining oil in the wok until just smoking!. Add half the beef and stir-fry for 1-2 minutes or until brown all over!. Transfer to the bowl with the capsicum mixture!. Repeat with the remaining oil and beef!. Drizzle the vinegar dressing over the beef mixture!. Add the coriander leaves and bean sprouts!. Gently toss to combine!. Serve immediately!.
*Crispy Crêpes with Shrimp, Pork and Bean Sprouts
1/2 cup dried mung beans
1 cup unsweetened coconut milk, stirred before using
2 cups white rice flour
1 cup cornstarch
4 cups water
2 scallions, thinly sliced
1 1/2 teaspoons turmeric
Salt
Vegetable oil
3/4 pound boneless pork loin, cut into 1/4-inch-thick slices
3/4 pound medium shrimp—shelled, deveined and halved lengthwise
1 medium white onion, halved lengthwise and thinly sliced
3 cups bean sprouts
Red leaf lettuce and mint leaves, for serving
Sweet and Spicy Vietnamese Dipping Sauce
In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes!. Drain the beans and transfer them to a blender!. Add the coconut milk and puree until very smooth!. Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions and turmeric, and season lightly with salt!. Let the crêpe batter rest for at least 20 minutes or refrigerate overnight!. Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet!. Add a few slices of pork, a couple of shrimp and a few slivers of white onion and cook for 30 seconds!. Stir the crêpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan!. Scatter 1/4 cup of the bean sprouts over the crêpe and drizzle 2 teaspoons of vegetable oil around the edges!. Cover the skillet and cook over moderately high heat until the bottom of the crêpe is golden and crisp, about 2 minutes!. Slide the crêpe onto a plate and serve with lettuce leaves, mint and the Sweet and Spicy Vietnamese Dipping Sauce!. Repeat with the remaining ingredients, serving the crêpes as soon as they are cooked!.
MAKE AHEAD The batter can be refrigerated overnight!. Let return to room temperature and stir before making the crêpes!.
ENJOY :-)Www@FoodAQ@Com
You can make stir-fry bean sprouts with fish (you can also substitute meat or shrimp)!.Here is a Filipino recipe you can try:
Ingredients :
1 kilo of fish fillets (labahita, tilapia, maya-maya, lapu-lapu… your choice)
1/2 kilo of togue (mung bean sprouts)
a bunch of spinach (as much or as little as you prefer)
1 head of garlic
1 large or 2 medium-sized onions
1 carrot
1-1/2 c!. of flour
salt
pepper
1/4 to 1/3 c!. of oyster sauce
1 tsp!. of sugar
1/2 tsp!. of sesame seed oil
2-3 c!. of vegetable cooking oil for deep-frying
Cooking procedure :
Dry the fish fillets by blotting them with absorbent kitchen paper!. Cut into 2-inch pieces!. Place in a bowl and season with salt and pepper!. Mix thoroughly and let stand for a few minutes while you prepare the vegetables!.
Wash the togue in a colander and allow the excess water to drip!.
Peel, crush and finely mince the garlic!.
Peel and finely slice the onion(s)!.
Peel and cut the carrot into small cubes or roughly chop it up!.
Pick the spinach leaves (leave the tender portion of the stalks on); discard the tougher portions of the stalks!. If you have rabbits or hamsters, they can feast on the stalks!.
Heat the cooking oil in a frying pan or wok!.
Place the flour in a shallow bowl!.
Dredge each piece of fish fillet in the flour, shaking off the excess, and deep fry the fish fillets in batches until the coating is crisp and golden brown!. It is important to do this in batches!. If you overcrowd the pan, the cooking oil will never maintain the ideal temperature and the fish fillets will turn out soggy!.
Drain the cooked fish fillets on several layers of absorbent kitchen paper!.
Pour off the cooking oil until only about 2 tablespoonfuls remain in the pan!. Reheat!.
Add the carrots to the pan and stir fry for about 30 seconds!. Add the garlic and onion(s) and cook for another 30 seconds!. Add the togue and the spinach!. Pour in the oyster sauce and add the sugar!. Stir fry for about a minute then return the fish fillets into the pan!. Cook just until the fish fillets are heated through and be careful not to overcook the togue!.
Transfer the cooked fish and vegetables into a serving platter and drizzle with sesame seed oil!.
Serve at once with hot rice!.Www@FoodAQ@Com
Ingredients :
1 kilo of fish fillets (labahita, tilapia, maya-maya, lapu-lapu… your choice)
1/2 kilo of togue (mung bean sprouts)
a bunch of spinach (as much or as little as you prefer)
1 head of garlic
1 large or 2 medium-sized onions
1 carrot
1-1/2 c!. of flour
salt
pepper
1/4 to 1/3 c!. of oyster sauce
1 tsp!. of sugar
1/2 tsp!. of sesame seed oil
2-3 c!. of vegetable cooking oil for deep-frying
Cooking procedure :
Dry the fish fillets by blotting them with absorbent kitchen paper!. Cut into 2-inch pieces!. Place in a bowl and season with salt and pepper!. Mix thoroughly and let stand for a few minutes while you prepare the vegetables!.
Wash the togue in a colander and allow the excess water to drip!.
Peel, crush and finely mince the garlic!.
Peel and finely slice the onion(s)!.
Peel and cut the carrot into small cubes or roughly chop it up!.
Pick the spinach leaves (leave the tender portion of the stalks on); discard the tougher portions of the stalks!. If you have rabbits or hamsters, they can feast on the stalks!.
Heat the cooking oil in a frying pan or wok!.
Place the flour in a shallow bowl!.
Dredge each piece of fish fillet in the flour, shaking off the excess, and deep fry the fish fillets in batches until the coating is crisp and golden brown!. It is important to do this in batches!. If you overcrowd the pan, the cooking oil will never maintain the ideal temperature and the fish fillets will turn out soggy!.
Drain the cooked fish fillets on several layers of absorbent kitchen paper!.
Pour off the cooking oil until only about 2 tablespoonfuls remain in the pan!. Reheat!.
Add the carrots to the pan and stir fry for about 30 seconds!. Add the garlic and onion(s) and cook for another 30 seconds!. Add the togue and the spinach!. Pour in the oyster sauce and add the sugar!. Stir fry for about a minute then return the fish fillets into the pan!. Cook just until the fish fillets are heated through and be careful not to overcook the togue!.
Transfer the cooked fish and vegetables into a serving platter and drizzle with sesame seed oil!.
Serve at once with hot rice!.Www@FoodAQ@Com
Well, beansprouts go great in most types of Oriental food!. I use them in Chinese, Vietnamese and Thai dishes which call for mixed vegetables!. Most noodle dishes go especially great with beansprouts!. Sometimes I have added them to fried rice dishes too!. I also love to add them to just about any type of salads!.
Some of my Mexican in-laws like to throw them on top of tacos and tostadas instead of lettuce
hope this helps, good luck!.!.!.!.!.!.Www@FoodAQ@Com
Some of my Mexican in-laws like to throw them on top of tacos and tostadas instead of lettuce
hope this helps, good luck!.!.!.!.!.!.Www@FoodAQ@Com
Asian stir fry noodles!. Here are some step by step instructions with pictures if you'd like:
http://prettyfastfood!.blogspot!.com/2008/!.!.!.
also, for a simple side dish, they can be stir fried with ground pork, soy sauce, salt and pepper and served with rice!.Www@FoodAQ@Com
http://prettyfastfood!.blogspot!.com/2008/!.!.!.
also, for a simple side dish, they can be stir fried with ground pork, soy sauce, salt and pepper and served with rice!.Www@FoodAQ@Com
Bean sprouts could make a great addition to any type of stirfry!.Www@FoodAQ@Com
They add a nice crunch to Nimh Chow!.Www@FoodAQ@Com