Here are 5 Delicious Ways to Prepare Bean Sprouts!

1. 1

   Pick out bean sprouts that are white and firm. Brown, limp, wilted, or slimy ones should be avoided. Those with a musty odor are best avoided, as well. [4]

   • Bean sprouts are perishable and should be stored in the fridge to prevent the growth of harmful bacteria. They can be bought in bulk or individually packaged. [5]

2. 2

   Keep the sprouts refrigerated, but not with any perishables. Put the bean sprouts in the fridge as soon as you get home from the store. Maintain a separation between raw meat, including seafood, and the produce drawer at all times. [6]

   • Bean sprouts will be washed and cooked eventually, but you should still keep them separate from raw meat and seafood until after they have been prepared.

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3. 3

   To get the freshest bean sprouts, you should buy them right before you cook them. Bean sprouts are best utilized quickly after purchase rather than after they have been stored in the refrigerator for an extended period of time. Use fresh bean sprouts within two days of purchase if you buy them by the pound. You should get them the same day or the day before you need them. [7]

   • Any pre-packaged items you purchase should be consumed by the "best-buy" date indicated on the packaging.
   • Bean sprouts are more susceptible to bacterial growth in the fridge the longer they sit unused.

4. 4

   Before you cook the beans, give them a good rinsing in some clean, cold water. First, use soap and water to clean your hands, and then strain the beans using a colander or strainer. After rinsing the beans in filtered water, give them a light shake to remove any excess moisture. [8]

   • This brown, wispy thread at the root can be pinched off if desired, but it is not required. [9]

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1. 

   1

   On medium-high heat, bring 4 cups (1 L) of water to a boil. It's enough for a pound and a half (255 g) of bean sprouts. Adding more water is required if you want to prepare more bean sprouts.

   • Increase the amount of water used to cook the bean sprouts if you are preparing a larger quantity.
2. 

   2

   Put in the bean sprouts and let them cook for 1 minute and 30 seconds. Don't add the bean sprouts until the water has returned to a rolling boil; otherwise, they'll just cause the water to dwindle. Time it for 1 minute and 30 seconds once it returns to a boil.

   • Bean sprouts require a thorough rinsing with filtered water before being eaten. Brown threads at the roots can be cut away if desired.

3. 3

   Remove any excess liquid from the bean sprouts using a colander. To remove excess water from the bean sprouts, jiggle the colander and then set it aside for 5 minutes. Put the colander over a pot without anything in it if it doesn't have its own little feet.

   • If you don't do this, the sauces, oils, or dressings you add will be diluted by the additional moisture.

4. 4

   Bean sprouts can be used in any dish you like. The bean sprouts are now at their optimal eating and cooking stages. They are great in a cold salad or on a sandwich. You can use them as an accompaniment or make a traditional Japanese salad.

   • Read on to find out how to make a delicious and well-liked Japanese salad.
5. 

   5

   Mix the garlic, sesame seeds, scallions, and onions together. First, chop the scallion into small pieces; the thinner the better. Then, in a mortar and pestle, crush the toasted sesame seeds, and add them to the bowl. Stir in 1 minced garlic clove and a pinch of salt.

   • Toast the sesame seeds in a dry frying pan for a few seconds if you can't find them already toasted in a store.
   • It's best to peel the garlic before grating it. Use a garlic press if you don't have anything to grate the garlic with.
6. 

   6

   Soy sauce, salt, and sesame oil should be mixed together in a bowl. Measure out the scallion, sesame seeds, and garlic clove into the small bowl. Use a fork to stir the mixture until it is uniform.

   • Adding this final ingredient finishes off the salad's dressing.
   • In theory, you could substitute another oil, but the final product might not have the same flavor.

7. 7

   Toss the bean sprouts with the dressing and refrigerate for 30 minutes. The salad dressing is poured over the salad, and then the salad is lifted and dropped repeatedly with salad tongs. Put the salad in the fridge and give it 30 minutes to chill. And then, right after that, you can serve the salad.

   • The salad will keep well for up to 24 hours, but I wouldn't recommend letting it sit.

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1. 1

   Put 15 mL (1 tablespoon) of vegetable oil on medium heat in a pan. Before placing the skillet on the burner, rotate it to ensure an even coating of oil. The oil is ready when it begins to bubble when the heat is turned up high.

   • If you'd like a more robust flavor, you can swap in a nut oil or another type of oil. Because of its neutral flavor, vegetable oil is ideal for cooking bean sprouts.
2. 

   2

   Throw in a half an onion, chopped, and cook it for 2 minutes. If you haven't done so already, peel the papery skin off of 1 small onion and trim off both ends. Roughly chop the onion, then add it to the pan. For 2 minutes, over medium heat, use a wooden spatula to constantly stir the mixture.

   • If you don't care for onions, you can skip this step or substitute 1 clove of garlic.
3. 

   3

   Bean sprouts, approximately 2 cups (200 g) plus salt Bean sprouts, after being washed with filtered water, can be added to the pan. Then, add half a teaspoon of salt and stir the mixture.

   • The white roots may initially have their brownish threads stripped off if desired.
4. 

   4

   Bean sprouts should be sautéed for 3 to 5 minutes over medium heat. You need to constantly flip them with a wooden spatula while frying to ensure even cooking. As soon as they begin to take on a translucent golden hue, they are ready. Time needed: ca. 3–5 minutes

   • However, you must take care not to overcook them, or they will become mushy.

5. 5

   Bean sprouts should be served right away. Sautéed bean sprouts, like most fried foods, should not be left out for too long. When done, transfer to a serving platter directly from the pan.

   • Bean sprouts cooked in a sauté pan are a tasty addition to any meal.

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1. 

   1

   Warm a wok and add the peanut oil, scallions, ginger, and garlic. About 1 tablespoon (15 mL) of peanut oil will do to lightly coat the surface of a wok. Incorporate a half cup (50 g) of sliced scallions, a tablespoon of minced ginger, and a tablespoon of sliced garlic. Quickly mix everything together using a wooden spoon.

   • Another stir frying oil, such as canola or vegetable oil, is a suitable substitute if you don't care for peanut oil.

2. 2

   Make the ingredients aromatic by frying them at high heat. The time required for this is approximately 2 minutes. Wooden spatula stirring will ensure even cooking and prevent burning.

   • Don't worry if some of the ingredients still look raw even though you think you're almost done cooking.

3. 3

   Salt and pepper the ingredients. Salt and pepper to taste, then stir again. If this doesn't seem like much seasoning, it's okay; the bean sprouts can always be seasoned more later.

4. 

   4

   Cook the bean sprouts for two or three minutes after adding the pound (450 g) Bean sprouts should be washed before being added to the wok. Fry them for 2 to 3 minutes while stirring frequently to ensure that the other ingredients are evenly distributed.

   • First, get rid of the brown hairs that inevitably crop up at the tips of the white roots.
   • Bean sprouts can easily become mushy if overcooked.

5. 5

   Have the stir fry ready to serve right away. Cooked bean sprouts can be removed from the wok and placed in a serving bowl. If you don't serve them right away, their texture will suffer.

   • Serve them over some steamed rice for a heartier meal.

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