Sprouts can be everything from the main ingredient to a garnish. They are tender edible shoots, which protrude from germination.

Bean sprouts are obtained from the germination of beans. In addition to being super nutritious, sprouts are one of the most versatile foods in your kitchen. Sprouts can be everything from the main ingredient to a garnish. They are tender edible shoots, which protrude from germination. An assortment of beans can be sprouted. However, moong beans are a common and popular choice to make bean sprouts.

Classic Bean Sprout Stir Fry

Ingredients

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

Directions

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.

Extra-Firm Tofu with Snow Peas and Bean Sprouts

Ingredients

3 tablespoons Asian sesame oil
12 ounces extra-firm tofu, cut into 1/4-inch slices and pressed for 30 minutes to 1 hour
3 cloves garlic, minced
1 fresh Thai chile
2 1/2 cups (8 ounces) bean sprouts
8 ounces snow-pea pods, trimmed, strings removed, and sliced into thirds on long diagonal
Salt and freshly ground pepper
3 tablespoons soy sauce
2 tablespoons toasted sesame seeds

Directions

Heat oil in a large saute pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.

Bean Sprouts Recipes

Bean Sprouts Recipes

Sesame-Pepper Bean Sprouts Recipe

Ingredients

2 tablespoons toasted sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper in a small bowl
6 cups mung bean sprouts (about 12 ounces)
2 teaspoons toasted sesame oil
gochugaru (coarse Korean red pepper powder)

Directions

Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside. Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder).