Best 3 Fried Bean Sprouts Recipes

**Fried Bean Sprouts: A Crunchy and Flavorful Treat**

Fried bean sprouts are a popular and versatile dish enjoyed in many cultures worldwide. This simple yet delicious dish is made with fresh bean sprouts that are stir-fried with various seasonings and ingredients. The result is a crunchy, flavorful dish that can be served as a side dish, appetizer, or main course. This article presents two distinct recipes for fried bean sprouts: a classic Cantonese-style recipe and a Szechuan-style recipe with a spicy kick. Both recipes use simple ingredients and easy-to-follow instructions, ensuring a delightful culinary experience for home cooks of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

STIR FRIED BEAN SPROUTS WITH SHRIMP

Stir Fried Bean Sprouts With Shrimp image

I found a stir fry bean sprout recipe on a web site. I made some changes, and added a few ingredients that we like. We really liked how light yet filling this dish was. We did notice however the soy sauce at the bottom of our plate when we finished. I suggest that the next time I make this, I'll mix a bit of corn starch with soy sauce or water and add it to thicken the sauce up a bit. This can be served as a main dish and serve 2, or it will serve 4 as a side dish.

Provided by DeeDee

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons sesame oil
1 cup julliened carrot
3 scallions, sliced in 1-inch pieces
1 cup sliced mushrooms
1/2-1 cup sliced water chestnuts (depending on your taste)
1/2 lb shrimp (peeled and deveined)
1 lb bean sprouts (washed & dried)
1 tablespoon grated fresh gingerroot
1 tablespoon minced fresh garlic
1 teaspoon brown sugar
2 tablespoons soy sauce
salt & pepper
red pepper flakes (optional)

Steps:

Mix the brown sugar in the soy sauce until dissolved and set aside.
In large frying pan or wok, heat the oil on medium high.
Saute carrots, scallions, and mushrooms, just until tender.
Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using.
Stir until well mixed.
Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through.
Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.

Nutrition Facts : Calories 392.6, Fat 16.4, SaturatedFat 2.5, Cholesterol 172.8, Sodium 1235.6, Carbohydrate 32.2, Fiber 7.8, Sugar 16.5, Protein 34.6

STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE

Stir-Fried Bean Sprouts With Sprouted Brown Rice image

The sprouts I find most often at the supermarket are mung bean sprouts. But lately I've also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, one pot, main course

Time 50m

Yield Serves three to four

Number Of Ingredients 14

Ingredients

1 cup sprouted brown rice, cooked 3 cups cooked rice
1 tablespoon soy sauce low-sodium if desired
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne
4 cups bean sprouts about 3/4 pound
1/4 cup thinly sliced scallions
1/4 cup coarsely chopped cilantro (optional)

Steps:

Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it's simmering you can prepare your ingredients for the stir-fry.
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 449 milligrams, Sugar 6 grams

EGG FOO YUNG (FRIED RICE WITH EGGS AND BEAN SPROUTS)

Egg Foo Yung (Fried Rice With Eggs and Bean Sprouts) image

Make and share this Egg Foo Yung (Fried Rice With Eggs and Bean Sprouts) recipe from Food.com.

Provided by Pinaygourmet 345142

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs, beaten
1 pinch five-spice powder (optional)
3 tablespoons peanut oil
4 spring onions, sliced
1 garlic clove, crushed
1 small green pepper, seeded and chopped
115 g fresh bean sprouts
3 cups cooked long-grain rice
3 tablespoons light soy sauce
1 tablespoon sesame oil
salt & fresh ground pepper

Steps:

Season the eggs and beat in the five-spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
Cook the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips.
Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.

Nutrition Facts : Calories 355.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 158.6, Sodium 812.6, Carbohydrate 38.3, Fiber 1.8, Sugar 2.6, Protein 10.7

Tips:

Choosing Fresh Bean Sprouts: Select plump and firm bean sprouts with a crisp texture and no signs of wilting or discoloration.
Rinsing and Draining: Before cooking, rinse the bean sprouts thoroughly under cold water to remove any dirt or debris. Drain them well to prevent excess water from diluting the flavors during cooking.
Searing for Texture: To achieve a slightly charred and flavorful exterior, sear the bean sprouts over high heat in a wok or large skillet. This quick searing helps retain their crispness while infusing smoky notes.
Soy Sauce and Sesame Oil: These two pantry staples are essential for adding umami and savory flavors to the dish. Use high-quality soy sauce and sesame oil for the best results.
Garlic and Ginger: These aromatic ingredients provide a warm and pungent base for the dish. Freshly minced or grated garlic and ginger are preferred for optimal flavor.
Adjusting Heat: If you prefer a milder dish, reduce the amount of chili peppers or omit them entirely. Alternatively, add more chili peppers for a spicier version.
Serving Suggestions: Fried bean sprouts can be served as a standalone side dish or as a flavorful addition to various main courses. They pair well with rice dishes, noodle bowls, stir-fries, and grilled meats.

Conclusion:

Fried bean sprouts are a quick and easy-to-prepare dish that offers a delightful blend of flavors and textures. With a crispy exterior, tender-crisp interior, and savory-sweet sauce, this versatile side dish complements a wide range of meals. Whether you're a seasoned cook or a beginner in the kitchen, this recipe provides a straightforward guide to creating a delicious and nutritious dish that will impress your taste buds. So grab a handful of fresh bean sprouts and embark on a culinary journey that celebrates the simplicity and versatility of this humble ingredient. Happy cooking!