Best 5 Kathy 2 Bean Sprout Salad Zwt Ii Asia Recipes
Kathy's 2 Bean Sprout Salad ZWT II Asia is a delightful and nutritious recipe that combines the flavors of two types of bean sprouts, fresh vegetables, and a zesty Asian vinaigrette. This salad is perfect for a light and refreshing meal, a side dish at a gathering, or as part of a healthy lunch or dinner. With its vibrant colors and textures, this salad is sure to be a favorite at your table.
Here are our top 5 tried and tested recipes!
KATHY DESSERT - BAKED BANANAS (ZWT II - ASIA)
My sister, Kathy, has so far provided a soup, salad, main dish & side. So here's her dessert for our Asian meal courtesy of her "Complete Oriental Cooking" Cookbook.
Provided by twissis
Categories Dessert
Time 25m
Yield 12 Banana Halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Cream butter & sugar till pale & soft.
- Beat in remainder of ingredients except the bananas.
- Put bananas in greased baking dish & spread butter mixture on top.
- Bake for 10-15 min till tops are bubbling. Serve at once.
Nutrition Facts : Calories 222, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 72.5, Carbohydrate 39.6, Fiber 3.1, Sugar 26.7, Protein 1.4
BEAN SPROUT SALAD - MOM STYLE
My Mom used to make this for special occasions. I could eat a whole batch of this all myself. It is even better the next day all wilted and soggy, but most people prefer it fresh.
Provided by Aussie-In-California
Categories Beans
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare all salad ingredients and place in large bowl.
- Whisk together all dressing ingredients in a bottle or small bowl.
- When ready to serve toss salad and dressing together.
Nutrition Facts : Calories 93.8, Fat 6.7, SaturatedFat 0.9, Sodium 457.4, Carbohydrate 6.7, Fiber 2.1, Sugar 3.9, Protein 3.6
KOREAN BEAN SPROUT SALAD
A Korean restaurant recipe. I submitted this before trying it; after having it last night to accompany a pork and vegetable stir fry, UI can say it is really very good, similar to a kimchi. We used home-ground chiles, a blend of guajillo and ancho, so it wasn't very hot. Use hotter chiles if you want more spiciness.
Provided by zeldaz51
Categories Vegan
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 quart of water to a full boil.
- Add bean sprouts and return to full boil.
- Cook for 1 minute then remove from heat.
- Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
- Add all other ingredients and toss until well mixed.
- Adding Optional Ingredients: Sprinkle red chile pepper over sprouts and toss.
- Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.
- Serve chilled or at room temperature.
- Some restaurants will also add MSG to the salad.
Nutrition Facts : Calories 57.1, Fat 1.8, SaturatedFat 0.3, Sodium 594.3, Carbohydrate 8.9, Fiber 2.6, Sugar 5.3, Protein 3.9
BEAN SPROUT SALAD (DOW NGAH)
Make and share this Bean Sprout Salad (Dow Ngah) recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 12m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
- Combine carrot, onion, soy sauce, oil, and sesame oil.
- Pour over bean sprouts; mix.
CRUNCHY COLD BEAN SPROUT SALAD
Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from "Summer Cookery" by Sushma Shourie. Prep. time includes chilling time.
Provided by Anu_N
Categories One Dish Meal
Time 40m
Yield 2 main dish servings, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the bean sprouts in boiling water for 1 minute.
- Refresh in cold water and drain well.
- Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
- Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
- Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
- Cover and chill for at least 20 minutes.
Nutrition Facts : Calories 122.9, Fat 1.6, SaturatedFat 0.3, Sodium 1525.6, Carbohydrate 21.5, Fiber 6.3, Sugar 13.1, Protein 10.8
Tips:
- Use fresh bean sprouts: Fresh bean sprouts are crisp and have a slightly sweet flavor. Avoid using bean sprouts that are wilted or have brown spots.
- Soak the bean sprouts: Soaking the bean sprouts in cold water for 30 minutes before using them will help to remove any bitterness.
- Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include carrots, celery, cucumber, and red pepper.
- Add some protein: If you want to make this salad more filling, you can add some cooked chicken, shrimp, or tofu.
- Use a light dressing: A light dressing will help to keep the salad fresh and flavorful. A simple vinaigrette or lemon-based dressing is a good option.
Conclusion:
Bean sprout salad is a healthy and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover vegetables. With its crunchy texture and slightly sweet flavor, bean sprout salad is a delicious and nutritious dish that can be enjoyed by people of all ages.
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