bean sprouts

various dates

All beans can be sprouted  = germinated for better digestibility. Some people prefer to sprout all their dry beans before cooking them.

 The bean sprouts in stores are soy beans. Problem in Deming, NM is that they don't sell enough of them to beat the short shelf life of bean sprouts and the sprouts are often half-rotted in the bag. I buy them very rarely, and only when they look fresh and crisp without any sign of spoilage.

All bean sprouts—even fresh ones—should be rinsed at least 3 times to get rid of most of the unpleasant smell that they always seem to have.

Knowledgeable people also recommend 30-60 seconds blanching in boiling water and a 1-minute stir-fry to get rid of the raw bean taste. That doesn't wilt the sprouts yet, which means that they can still be used in raw salads.

Sautéing or braising bean sprouts in oil will wilt them in a matter of minutes. They don't taste any worse for it, but it is a bit of a soggy mess. Knowing that, I find it amazing how bean sprouts in soup do remain crisp, even after boiling for more than an hour.

stir-fried bean sprouts with sauce

2019-11-15 a.o.

INGREDIENTS

This is what you need for 2 servings:

  • 1-2 lbs. bean sprouts
  • S&P
  • sweet & hot sauce of your choice
Pic1: bean sprouts with a sweet garlic & chile sauce

Directions

 

Pic2: rinse at least 3 times
Pic3: stir-fry
Pic4: stir-fried

 

Pic5: add sauce
Pic6: served