November Projects

Sprouts after 5 Days!

Planting

Types of sprouts and microgreens

Planting Day

Korean Bean Sprouts

INGREDIENTS

• 1⁄2 lb bean sprouts
• 1 teaspoon salt (to taste)
• 2 tablespoons sesame seeds, toasted
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1⁄4 cup finely chopped green onion
• 1 pinch cayenne pepper (optional)

DIRECTIONS

Drop the bean sprouts into boiling water and boil 5 minutes. Drain well. Return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions. Simmer 2 minutes. Serve hot or cold.

Bean Sprouts with Tofu

INGREDIENTS

• 8 oz bean sprouts
• 1 piece firm tofu cut into rectangle pieces
• Oil for pan-frying
• 1 tablespoon oil
• 1-2 cloves garlic minced
• 1 tablespoon soy sauce
• 1 stalk scallion cut into 2-inch lengths

DIRECTIONS

Rinse the bean sprouts with cold running water, drained and set aside. Remove the roots if you desire. Heat up a wok and add some cooking oil for pan-frying the tofu. When the oil is fully heated, pan-fry the tofu until they turn light brown on the surface. Transfer them to a dish lined with paper towels. Leave about 1 tablespoon of oil in the same wok, stir-fry the garlic until aromatic, then add the tofu back into the wok for a few quick stirs before adding the bean sprouts. Add soy sauce, scallions, and do a few more quick stirs. Dish out and serve immediately.

Recipe Notes: Bean sprouts should be crunchy and just cooked when served. Do not overcook bean sprouts as they lose the crisp and crunchy texture.

Stir-Fried Bean Sprouts

INGREDIENTS

• 1 pound fresh mung bean sprouts
• 1 tablespoon expeller-pressed canola oil
• 3 scallions, split lengthwise and cut into 1-inch strips
• 1 tablespoon finely chopped fresh ginger root
• 1/2 teaspoon light brown sugar
• Salt to taste
• Red pepper flakes, natural soy sauce or rice vinegar

DIRECTIONS

1. Wash, drain and dry the bean sprouts in a kitchen towel or paper towels. 2. Heat the canola oil in a wok or skillet; add the scallions and ginger, and stir-fry over high heat for a few seconds. Then add the bean sprouts and stir-fry for 1 minute. Do not overcook; sprouts should remain crunchy but lose their raw bean taste. 3. Add the brown sugar and salt to taste. Mix well and serve. Add pinches of red pepper flakes or dashes of natural soy sauce and rice vinegar for additional flavor.

Sprout Salad

INGREDIENTS

• 3/4 cup / 6 oz / 170 g plain Greek yogurt
• 1/4 teaspoon salt, plus more to taste
• 1 handful arugula, chopped
• 1 small bunch chives, minced
• 8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups
• a big handful of well-toasted, sliced almonds
• 1 ripe avocado, chopped
• good extra virgin olive oil
• to finish: chive flowers (optional)

DIRECTIONS

In a small bowl combine the yogurt, salt, arugula, and chives.

In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.

Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.

Serves 2 - 4.

PREP TIME: 5 MINUTES