Bean sprouts are native to Asia, specifically Japan, and used as part of traditional Asian cuisine. To produce bean sprouts, beans are placed in a controlled environment and in complete darkness. They require frequent watering over just 9 days. The end product is a source of protein, fiber, and antioxidants. They also add a satisfying texture to dishes!
Nutritional Benefits of Bean Sprouts:
- Year-round source of vitamin C.
- Source of fiber to support digestion and increased fullness.
- Provide a small amount of protein.
- Provide B-vitamins.
Examples of Dishes that Use Bean Sprouts:
- Noodles
- Stir-fry
- Fried Rice
- Soup
Information gathered & adapted from: https://sproutnet.com/why-sprouts/
Bibimbap (Korean Mixed Rice)
Ingredients
For Sauce:
2 Tbsp Gochujang
2 Tbsp Low Sodium Soy Sauce
1 ½ Tbsp Sugar
1 Tsp Rice Vinegar
The Rest of Ingredients:
1 Cup Bean Sprouts
1 Small Zucchini (Chopped)
½ Cup Chopped Onion
½ Cup Chopped Carrot
1 Egg
2 Cup Rice
1 Tsp Salt
1 Tsp Sesame Oil
4 Tbsp of Korean Red Chili Pepper Paste
1 Tbsp of Sugar
1 Tbsp of Sesame Oil
3 Tbsp of Water
Directions
1.Mix together the sauce ingredients in a bowl.
2.Pan fry chopped carrots, chopped zucchini, and bean sprout until limp, then set aside.
3.To the same pan add chopped onions. Caramelize.
4.Add pork to pan and cook until finished.
5.Pan fry the egg (Sunnyside up recommended).
6.Season the cooked rice with salt and sesame oil.
7.Assemble the bowl, the base being rice, add vegetables, pork, fried egg, and top with as much sauce as you like.
8.Enjoy 🙂
Recipe makes: 2 servings
Nutrition Information:
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Recipe adapted from:
