Sauteed Bean Sprouts And Spinach Recipes

BEAN SPROUT SPINACH SALAD

Steps:

• In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

SAUTEED SPINACH AND WHITE BEANS

Steps:

• Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
• Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

SAUTEED BEAN SPROUTS

Steps:

• Heat oil.
• Add chopped onion and fry for 2 minutes.
• Stir in salt and bean sprouts.
• Cook and stir over medium heat for 3-5 minutes, or until as done as you like.
• Serve immediately.

SAUTEED BEAN SPROUTS AND SPINACH

Steps:

• - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
• - In a wok, heat canola oil and add the garlic and the scallions.
• - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
• - Stir-Fry the vegetables and put the remaining mixture
• - Add the tofu and simmer for 1 minute.

BEAN SPROUT AND SPINACH SALAD

Steps:

• Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. repeat process with bean sprouts and place in same bowl.
• Combine sugar, vinegar, soy sauce and sesame seeds. Pour over veggies and toss to combine.
• Cover and refrigerate at least 1 hour before serving.

SAUTéED SPINACH

Steps:

• Discard blemished spinach leaves and tough stems. Rinse the spinach and drain well.
• Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic, salt and pepper. Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. Remove the garlic and serve immediately.

SAUTEED BABY SPINACH WITH GARLIC, MUSHROOMS AND BEANS

Steps:

• Heat oil in large skillet.
• Add chopped garlic and stir a minute or two. Add sliced mushrooms and stir until garlic begins to turn golden. Add spinach and cannellini. Continue to stir until beans are warm and spinach is wilting. Remove to a plate and season to taste. Serve immediately.

BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé

Steps:

• Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
• Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
• Sprinkle with the salt and Marcona almonds and serve immediately.

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS

Steps:

• in large bowl, gently mix all ingredients of the salad.
• Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.