Bean Sprout Vegetable Stir Fry Recipes

OWEN'S VEGGIE STIR-FRY

Steps:

• Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
• Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

BEAN SPROUT RECIPES: STIR FRY BEAN SPROUTS

Steps:

• Heat the oil in a large skillet or wok on medium heat. Add the mushrooms and garlic. Cook until the mushrooms have released their juices.
• Add the sprouts, ginger and green onions. Cook and stir until the sprouts are heated through and coated with the oil mixture.
• Add the walnuts and soy sauce. Cook and stir for about 30 seconds.

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

BEAN VEGETABLE STIR-FRY

Steps:

• Heat skillet on medium heat and pour in olive oil.
• Chop onions and saute in pan for 3 minutes.
• Add garlic and let cook for 2 more minutes.
• Add red pepper and saute for another 3-5 minutes.
• Add beans, salt and pepper.
• After beans are hot, stir in the spinach and parsley.
• Once spinach has softened, turn heat off, sprinkle cheese on top, put a lid on and let cheese melt.
• Eat and enjoy!

BEAN SPROUT VEGETABLE STIR FRY

Steps:

• Put the oil and mustard seeds in the wok and cover with a lid. The seeds will pop like popcorn and the wok must be covered or they will fly out.
• Prepare all the vegetables.
• Once the mustard seeds are brown, add all the seasonings except for the pine nuts and the corn starch.
• Add all vegetables except the bean sprouts.
• Cook until vegetables are partly softened. do not over cook.
• Add the bean sprouts and cook for 3 minutes.
• Drain liquid from the wok into a bowl.
• While wisking, slowly add corn starch.
• Return liquid to the wok and cook for another minute.
• Stir in pine nuts or add as topping.
• Serve as a side, with meat or on a bed of egg noodles.

MUNG BEAN SPROUT STIR-FRY & HOMEGROWN METHOD

Steps:

• Mix all the ingredients for the seasoning. Set aside.
• Heat up the wok over high heat. When it starts to smoke, pour in oil.
• Stir in minced garlic and Sichuan pepper. Fry until fragrant.
• Add mung bean sprouts and fresh chili. Stir fry until they lightly wilt.
• Pour in the seasoning mixture. Add chopped scallions.
• Give everything a quick stir then dish out.

BEEF AND BEAN SPROUT STIR-FRY

Steps:

• Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
• Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
• Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

BEEF AND BEAN SPROUT STIR FRY

Steps:

• Cut up your beef. Set aside.
• Rinse your bean sprouts well. Set aside.
• Take out a large saute pan or wok. Spray with non stick spray. Turn on medium-high heat and drizzle some olive oil in pan. Once the oil heats up slightly you want to toss in your beef. Now turn heat down to medium. Cook until the beef is browned. Depending on the size you've cut it, the amount you've used and how hot you have your stove, this should only take about 4 to 5 minutes.
• Add 1/2 the stir-fry sauce and stir to coat.
• Now toss in your bean sprouts and let them cook until tender and almost limp. This will take another 3 to 4 minutes. I like mine to become almost noodle like in texture. No crisp left in them. But if you like crisp you just cook for less time.
• Now add the other half of your stir-fry sauce and stir until everything comes together.
• Salt and pepper to taste.
• Optional step: If you want a thicker broth or juice to it take your cornstarch and pop it in a mason jar with a little bit of water. Place the lid on and give it a good shake. Now take your stir-fry (once it's almost done) and slide it all over to one side of the pan with a spatula. Slightly tip your pan in the opposite direction and all the juice will run down. Pour the corn starch mixture in there and let it boil up while you stir. Then mix it into the stir-fry and let it simmer for a few minutes. Voila, thicker broth.