Sprouts (NOT Brussel sprouts)
I'm talking bean/vegetable/grain sprouts.
Other than in salads and sandwiches/wraps, what uses for sprouts are there? There must be a wider use for them.
Surprisingly, the supplier of the sprouts that I bought don't have any suggestions on their website. The next time I go to their kiosk I'll have to ask.
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14 Comments:
I like them in a stir fry...with tofu, broccoli, mushrooms, baby corn and water chestnut, and seasoned with spicy soy sauce and lots of fresh garlic.
sweethunibabi at 3:55PM on 04/22/09
I like to throw pea shoots (chopped) on top of cold/room temp pasta. They're also good folded into omelets.
Junie at 4:05PM on 04/22/09
Stir fry, lo mein, anything Asian inspired, salads, wraps, veggie subs/sandwiches,anything you would like to add a crunchy garnish, even soup (love them on congee, bisque, cream of carrot is amazing) . The thing is there are no rules!!! Put them on anything you want.
finsbigfan at 4:24PM on 04/22/09
yes, shoots wilted into a pasta or rice dish are great.... love them pea shoots.... pea shoot salad with a simple toss with xvoo, a pinch of sea salt and whatever else floats your boat. my favorite is a little goat cheese, thinly sliced red onion, radishes ... et al....
pooch at 5:09PM on 04/22/09
egg rolls, spring rolls, stir fry.
I like zucchini julienned and stir-fried with sliced onions and sprouts and topped with toasted sesame seeds. Maybe a splash of soy sauce, mirin, wine or some other flavor. Or toasted sesame oil.
dbcurrie at 5:43PM on 04/22/09
bean sprouts on stir-frys
alfalfa or sunflower sprouts on hummus sandwich
Madelyn
KarmaFreeCooking
MadelynRodriguez at 6:02PM on 04/22/09
all sprouts are my best friend and a great way to make ANYTHING healthier. all listed above
hungrychristel at 6:10PM on 04/22/09
pho
mrstkach at 6:48PM on 04/22/09
spicy radish sprouts in sushi handrolls with spicy tuna and avocado
dmarina at 11:26PM on 04/22/09
Awesome. Thanks, guys!
I'm going to mix them into quinoa when I'm over my post-passover quinoa fatigue and I'll toss them in pasta.
CanadianFoodieGirl at 11:42AM on 04/23/09
Mmm pho + related Vietnamese noodle soups and cold noodle dishes!
I use bean sprouts when I make somen (Japanese cold noodles) and ramen, as well as pad thai. They're great in summer rolls also.
Cassaendra at 2:51PM on 04/23/09
The problem with mung bean sprouts is that they last exactly no more than a couple of days in my fridge before starting to turn mushy. So, I can't buy them unless I plan to use them the same day. And, not living in a community with a large Asian population that would buy bean sprouts, the local supermarkets seem to understand the storage problem and are reluctant to keep any in stock. I often have to go to the Asian markets to find them.
So here's a great place to ask: Is there a way to keep bean sprouts fresh for more than a day or two?
Lorenzo at 5:23PM on 04/23/09
@Lorenzo, you can make your own sprouts.
1) buy a bag of mung beans
2) soak a handful of mung beans in shallow water. if you have a basket in a pot kind of thing, it's more convenient. keep it dark and at room temp (doesn't work well if your place is too cold).
3) change the water every day, until the beans sprout a little.
4) after they started to sprout, you rinse the sprouts every day, and the leftover moisture from rinsing is enough to keep the sprouts grow
5) sprouts are ready in 1 week!
They are skinner than the ones you buy from the stores, but they are really good stir-fried and in soups :-)
hmw0029 at 6:01PM on 04/23/09
I forgot about one of my favorite uses for bean sprouts -- something I was reminded of when I was at my favorite Korean restaurant last night munching on one of the banchan with bean sprouts.
Blanch bean sprouts and toss roasted sesame oil, toasted sesame, chili pepper flakes, a bit of rice vinegar, and salt. I'll occasionally mix a bit of shoyu.
Cassaendra at 3:46PM on 04/25/09