Bean Sprouts And Fruit Salad Recipes

BEAN SPROUT SALAD

Steps:

• Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

BEAN SPROUT SALAD WITH SOY SAUCE DRESSING

Steps:

• Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine.

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Steps:

• Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
• Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
• Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

BEAN SPROUTS AND FRUIT SALAD

Steps:

• Cut the baby tomatoes into two.
• Peel the oranges, separate the segments, remove the pips and slice them.
• Cube the pineapple slices.
• Peel mango, cut into cubes.
• Soak apricots in warm water for few hours, if dry, or else, wash and use as such.
• Cut apple and peaches into cubes.
• Put all the above in a salad bowl.
• Add lettuce leaves, baby tomatoes and bean sprouts.
• Prepare the dressing by mixing together olive oil, vinegar, salt, peppercorns and fresh orange juice.
• Just before serving, add the dressing to the bean sprouts and fruit mixture.
• Serve.