Plus they do not affect the flavor in any shape or form. I prefer to save that half an hour for cooking my next dish so I almost never pick out the tails. Compared to the mung bean sprouts, which are often seen in Chinese fried rice, the soybean sprouts are significantly longer and they have these distinctive yellow caps on one end.Īnd of course, eating soybean sprouts will give you the health benefit you get from eating other soy products such as tofu and soy milk.įor those of you who are purists or perfectionists, you’d want to pick out the little tail on the end before cooking the bean sprouts to give a better presentation.
The crunchy texture and nutty flavor make soybean sprouts perfect for quick stir fry. One of my favorite vegetables for this kind of stir fry is soybean sprouts. I like that garlicky and slightly spicy flavor in my vegetables. I use this “Sichuan trinity” for most of my quick vegetable stir fry at home. In the case of Sichuan cooking, they are fresh garlic, dried chili, and the tongue numbing Sichuan peppercorn. Sort of like mirepoix in French cooking or holy trinity in Cajun cuisine. Vegetable in Sichuan style is a general term used for vegetable dishes cooked with a set of ingredients. Say a simple vegetable stir fried in Sichuan style.
Most importantly, the greasy dishes are almost always balanced out with much lighter dishes.
Also most of the dishes use vegetable oil which is healthier than butter or other source of fat. Most of the time, the sauce is for flavoring only, it’s not meant to be consumed. My answer is not necessarily and here is why. They are so yummy! But are they really bad for you? I don’t deny the fact that, to certain degree, the Sichuan food can get a bit of grease than other regional Chinese cuisines.Įspecially when it comes to dishes that are drenched in a pot of flavorful but oily sauce with a lot chili pepper floating around. This sprout of a legume and tofu made from legume -soy beans, in this Indian Spiced Bean Sprouts with Tofu recipe should fit the vegetarian theme of My Legume Love affair or MLLA - 19 - an event originally created by Susan of The Well-Seasoned Cook.Warning: Parameter 2 to wp_hide_post_Public::query_posts_join() expected to be a reference, value given in /home/yirese5/public_html/wp-includes/class-wp-hook.php on line 287 Just do not use it excessively.Īside from the fact that I am not a fan of bean sprouts, they are rich in digestible energy, vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals. Salted fish is flavorful I know, but it is not all healthy (so much sodium!). This Indian Spiced Bean Sprouts with Tofu is good with steamed rice. OR- a recipe using Indian spices of cumin, turmeric, then finished off with salt and black pepper ? Oh, you can add some firm tofu cubes to add more protein to the dish if you prefer.Or you can try Rasa Malaysia's version - bean sprouts with tofu puffs. How about a Chinese stir-try done simply with green onions and ginger? You shall not have salted fish to flavor up this dish. Maybe it was due to the unpicked roots? So tell me if you bother to remove the roots. I am not a big fan of bean sprouts, frankly, as I have incidents of eating raw sprouts and completely.
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