SESAME-PEPPER BEAN SPROUTS
Provided by Kay Chun
Categories Vegetable Side Vegetarian Quick & Easy Low Cal Low Sodium Healthy Low Cholesterol Vegan Sesame Sesame Oil Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.
- Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder). (Serve remaining sesame mixture with Bibimbap .)
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DusTo Hridoy
[email protected]This recipe is a lifesaver! It's so quick and easy to make, and it's always a crowd-pleaser.
Bijoy Gosh
[email protected]I'm so glad I found this recipe. It's a healthy and delicious way to use up leftover vegetables.
HUMAN JAMIL
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and savory sauce.
Eli Hradek
[email protected]I love how versatile this recipe is. I've made it with different vegetables, and it's always delicious.
Isaac Zandoval
[email protected]This recipe is a keeper! It's easy to make, and it's always a hit with my family and friends.
Rohit Pasman
[email protected]Wow! This dish was amazing! The sauce was so flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Sharmi Sharmi
[email protected]This recipe was a complete disaster! The sauce was too salty, and the vegetables were overcooked. I ended up throwing the whole thing away.
nikka karachi
[email protected]I'm not sure what I did wrong, but this dish turned out really oily. I think I might have used too much oil when stir-frying the vegetables.
Raja Kumara
[email protected]This dish was really easy to make, but it didn't turn out as flavorful as I had hoped. I think I'll try a different recipe next time.
Sinthiya Afrin
[email protected]I found this recipe to be a bit bland. I added some garlic and ginger to the sauce, and it really improved the flavor.
Konstantinos Kostellos
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper sauce if you're not a fan of spicy food.
maxwell muchineripi
[email protected]I'm not a huge fan of bean sprouts, but I really enjoyed this dish. The sauce was really flavorful, and the vegetables were cooked perfectly.
Micki Pettigrew
[email protected]This recipe is a great way to use up leftover bean sprouts. I also added some chopped carrots and celery, and it turned out great!
Soni Dewan
[email protected]I love how quick and easy this dish is to make. It's perfect for a weeknight meal, and it's also a great way to get your kids to eat their vegetables.
Jessie Bryant
[email protected]I've been making this recipe for years, and it's always a crowd-pleaser. The sesame-pepper sauce is the perfect balance of sweet and savory, and the bean sprouts and vegetables are always cooked to perfection.
Daivian Williams
[email protected]This stir-fried dish was a hit! The bean sprouts, bell peppers, and snap peas were all cooked perfectly, and the sesame-pepper sauce was flavorful and delicious. I served it over brown rice, and it was a healthy and satisfying meal.