Bean sprouts always win our hearts with their cute shape, but what we truly love is their delightful taste—we can never get enough of it. Not only that, but bean sprouts paired with other ingredients also serve as a great helper for healthy weight loss. Let's take a look together!
Spicy and Sour Mung Bean Sprouts Recipe
Ingredients Preparation
Mung bean sprouts, carrot, oil, salt, chicken bouillon, dried chili peppers, scallions, vinegar, green pepper.
Method and Steps
1. Wash the mung bean sprouts, remove the roots, and drain the water.
2. Pour the prepared mung bean sprouts into boiling water to blanch them briefly.
3. Then fish them out, rinse with cold water, and drain the water; set aside.
4. Wash the carrots and green peppers and cut them into thin strips.
5. Chop the dried chili peppers and scallions; heat oil in a pan, add the chili peppers and scallions, and stir-fry until fragrant.
6. Add the carrot and green pepper strips to the pan and stir-fry until soft.
7. Add the mung bean sprouts, stir-fry, and pour in an appropriate amount of vinegar.
8. Finally, add an appropriate amount of salt and chicken bouillon, stir-fry evenly, and serve.
Stir-Fried Mung Bean Sprouts Recipe
Ingredients Preparation
300g mung bean sprouts, 100g leeks, oil, salt, Sichuan pepper, ginger, red pepper.
Method and Steps
1. Wash the mung bean sprouts and remove the roots.
2. Wash the leeks and cut them into sections.
3. Wash the ginger and red pepper and cut them into thin strips.
4. Heat oil in a pan, add the ginger strips, red pepper, and Sichuan pepper, and stir-fry until fragrant.
5. Add the mung bean sprouts and stir-fry over high heat.
6. When the mung bean sprouts start to soften, add the leeks, stir-fry evenly, add an appropriate amount of salt, and serve.
Mung Bean Sprouts Stir-Fried with Carrot Strips Recipe
Ingredients Preparation
Mung bean sprouts, red carrot, olive oil, salt, ginger, scallions, white pepper, chicken bouillon, cornstarch.
Method and Steps
1. Wash the mung bean sprouts and remove the roots; wash the ginger and cut into strips; wash the scallions and cut into sections.
2. Wash the red carrot, peel it, and cut into thin strips.
3. Heat a small amount of olive oil in a hot pan, add the ginger strips, and stir-fry until fragrant.
4. Add the red carrot strips and stir-fry over high heat, adding a small amount of salt.
5. Add the mung bean sprouts and stir-fry evenly.
6. Add the scallion sections and stir-fry evenly. Finally, add an appropriate amount of salt, chicken bouillon, and white pepper, thicken with cornstarch, and serve.