Simple and Quick Bean Sprouts with Cheese

Bean sprouts are perfect vegetables for a crunchy, healthy, and delicious weekday stir fry. This dish is really simple and easy-to-make for any home cook 👩🏻‍🍳 👨‍🍳 IG @jenscookingdiary @jenscookdineandtravel

My family wanted soup with our supper...One day, when I opened the fridge, all that was inside was a pack of bean sprouts.This led to the creation of this recipe, but now it's become part of our regular fare!!Don't beat the eggs too much, and let the yolk and white marbleize in the soup. The fluffiness makes it look tasty.The flavoring is simple, just chicken stock and salt, so adjust to taste.If you're in a hurry, add the ☆ ingredients from the beginning. Recipe by Kuishinbohime

I made this when I needed one more dish.Season the bean sprouts just before serving to avoid it getting too watery.The more sesame seeds and bonito flakes you add, the more Japanese it tastes! For 4 servings. Recipe by Shii my bottle

Just a dish of bean sprouts. Recipe by Yuujipapa

I re-created a dish from a ramen restaurant!The key is to blanch the bean sprouts quickly! Make them crispy. Add garlic to taste... For about 2 servings. Recipe by Rinchanzu mama

MY VERSIONA SIMPLE LIGHT DISH ...LOVING IT

This is my mother's secret time-saving technique.Actually, until recently I thought everyone washed bean sprouts like this.She told me that this is way too simple to upload! But I went ahead and did it anyway.Be sure to use bean sprouts that come in plastic bags! Sometimes you see ones sold in paper bags, but the bottoms of the bags tend to fall away so I don't recommend them! In Step 4, when there's just a little water left in the bag, the bean sprouts tend to fall out, so be careful. Recipe by Haranouenoponyoponyo

This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time.Here are the 7 rules for crispy bean sprout namul!-Start boiling in cold water.-Use as little water as possible.-Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat.-Don't put the cooked bean sprouts in cold water.-Do not ever squeeze out the bean sprouts.-Coat in sesame oil while they're still hot.-Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei

This has been a family recipe for a long time. It won't get watery even the next day, so the flavors don't get diluted and remains delicious.Be sure to cool it down completely in Step 5! That way the sprouts won't get watery later and the flavors won't become diluted.In South Korea, they say that namul is easy to make but hard to season properly. When adding more salt or sugar, do so a pinch at a time! Be sure to taste as you go! Recipe by Bomnal

Bean sprouts are cheap and delicious, and I wanted to eat a lot of them, so I made them into my favorite Chinese style salad.My whole family loved it!I recommend you heat the bean sprouts in water until it starts to boil. That way, they retain their delicious crunchiness!The ☆ ingredients combine to make a great dressing, so if you have leftovers, try it on chikuwa fish sticks, crab sticks, glass noodles, seaweed, etc. For 4 servings. Recipe by Ryonchi

I tried making mixed rice with bean sprouts and it turned out delicious!Did you adjust the amount of water? The bean sprouts will let out some moisture, so toss out a bit of the water! If you like spicy foods, try adding some powdered red chili pepper. Recipe by Silvy1978

I bought the finishing butter from publix in the seafood department. Original recipe had 8oz baby Portobello's, so you can add back in if you want

I tried replicating a similar dish that I had at a restaurant, which is famous for its delicious vegetable side dishes.When you are using mild grated cheese, the dish will need more salt. When you are using salty cheese, you don't need to add salt later!Olive oil helps the cheese to be incorporated in the dish better, but you don't have to add it! Recipe by Atsuka

Hello! It's been months I didn't post my recipe here. Finally, it's semester break! I can cook a lot this days 🌼This time is a simple dish which is easy and quick.#vegetables #homefood

Bean sprouts were cheap, so I combined them with ingredients that I had in my fridge. I only had 2 cubes of curry roux left, so I could only make 2 plates, but I really could have had more!The point is to finely chop the meat, vegetables, to make them about the same size as the bean sprouts!If you are going to double the recipe, simmer it for a bit longer. Recipe by ochikeron

I had some leftover bean sprouts. Recipe by nani cafe

This is the first note to myself for a recipe using a wood-burning stove. Since the temperature and the cooking each time vary when using the wood-burning stove, I posted the oven version recipe.I like baked Brussels sprouts better than boiled ones.If you are in a hurry, you can parboil the Brussels sprouts and bake with the mushrooms all at once, though the slowly roasted Brussels sprouts are exceptionally delicious. Adjust the cooking time to the oven that you are using.Parmesan cheese goes well with this dish also. Recipe by Asaras

MY VERSIONEASY VEGETARIAN STIR FRYLOVING IT

This is the bean sprout version of another recipe of mine, "Chinese Cellophane Noodle Salad"All you need to do is mix, so there are no hints. Recipe by Eiyoushino recipe

Perfect project to do with kids with easy method. Easy stir fry homegrown bean sprouts is healthy and delicious.

My husband's family grows a lot of cute beans in their fields. I wanted to think up delicious ways of putting those beans to good use.Use canned kidney beans or kidney beans cooked in sugar, whichever you prefer. You might be surprised at the idea of using beans cooked in sugar in a salad, but the other day I saw a TV program that showed that sweet beans are used in things like okonomiyaki and fried yakisoba noodles in a certain region, and I thought that it sounded plausible and tried it out. I make my own sweet beans that aren't that sweet (60-70 g of sugar to 1 cup (200 ml) of beans) and use that in all kinds of recipes. For 2 to 4 servings. Recipe by caramel-cookie

Wow!!! I DID it! I am NOT diabetic anymore. So says my doctor. I weighed 220lbs. For around two decades. Suddenly I only weigh 211. I'm not taking any kind of medication. I haven't been all along. I hope you enjoy this recipe.

This was on the menu of a restaurant I like.Use non-melting type cheese so it doesn't ooze out when frying. The cheese is still creamy and tasty. Recipe by Shuumiri

I want to eat! But I want to lose weight! I keep going back and forth repeatedly between these two states of mind.If you marinate the bean sprouts in vinegar soy sauce, they'll keep for at least 5 to 6 days! After losing weight on my first weight loss method using daikon radishwith which I lost 4 kg, I continued to eat vegetables in vinegar just before meals to prevent my body from absorbing fats.By putting the bean sprouts in the vinegar-soy sauce marinade when they're still warm, the vinegar and soy sauce flavor permeates them well! Steam-boiling bean sprouts with a lid on is a magical way of cooking them to bring out their wonderful crispy texture. Recipe by Petoro

I bought bean sprouts for only 9 yen, and made an easy lunch, which turned out really well.You can use mayonnaise to stir fry the bean sprouts instead of sesame oil. You can omit the mayonnaise added in Step 3. For 1 bag of bean sprouts' worth. Recipe by Iikun

I wanted to eat asparagus, but my idea is just to cook with bacon, so in order to increase the volume, I added bean sprouts.It takes about 1 minute to boil the asparagus. (Remove the hard part, and peel the bottom of skin, then boil in salted water.) Adjust the amount of soy sauce to taste. For 3 to 4 servings. Recipe by Purin

This has been one of my favourite side dishes from when my mom used to cook them for me when a kid. I had a craving for it so I tried recreating it in my own way.Stir-fry the ingredients briefly over high heat. It's delicious either when the egg is soft-set or when it's cooked through. Cook it however you like it. Recipe by Yu-rizuyu-ri