bean sprouts recipes
Here's a collection of beansprout recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our bean sprout producer and order yours click here.
Beansprout Salad with Soy Dressing
Stir-Fried Vegetables with Sesame Seeds
Sweet Bean Salad
Bean, Ham and Cheese Salad
The Ultimate Power Sandwich
Ginger Fried Rice with Beansprouts
Korean Beansprout Soup
Hummous
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- 225 g bean spouts
- 100 g mushrooms, thinly sliced
- 1 cucumber, un-peeled and diced
- 1 small onion, thinly sliced and separated into rings
- 1/2 bunch watercress
- For the dressing:
- 1/2 teaspoon finely chopped ginger
- 1/2 onion, finely chopped
- 175 ml olive oil
- 55 ml red wine vinegar
- 55 ml cold water
- 2 tablespoons soy sauce
- 2 teaspoons tomato puree
- 2 teaspoons lemon juice
- Salt and Pepper to taste
In a large bowl combine the first four ingredients. Add the best leaves of the watercress. Cover the bowl with cling film and refrigerate whilst preparing the dressing. Combine the ingredients for the dressing in a blender. Blend until smooth. Taste, and adjust the seasoning as required.
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- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1.5 cm piece root ginger, peeled and grated
- 200 g mushrooms, sliced
- 250 g broccoli florets
- 100g bean sprouts
- 1 teaspoon sesame seeds
- For the sauce:
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Heat the olive oil in a fry-pan or wok. Add the garlic and the ginger and fry for 1 minute. Add the mushroom and broccoli and toss them in the oil so that they absorb the oil. Once they are beginning to soften, add the bean sprouts and toss quickly. Mix the sauce ingredients together in a bowl and then stir into the pan. Cook for another 2 minutes. Transfer the stir-fry to a warm serving dish. Put the sesame seeds into the pan and lightly toast in the oil. Scatter the sesame seeds over the top. Serve with noodles or rice.
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Toss bean sprouts with chopped apple, red pepper, orange or grapefruit, and a little mayonnaise or plain yoghurt. Serve over lettuce leaves, or stuff inside a hollowed out tomato.
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Make a salad of bean sprouts, diced ham, diced cheddar cheese, shredded lettuce, and any salad vegetables such as cucumber, tomatoes, carrots and red onion. Toss with dressing: mix one part honey to one part wholegrain mustard, a tiny splash of balsamic vinegar, and some pepper. Whisk in olive oil, tasting along the way, until it reaches the desired amount and flavour.
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On wholemeal toast, spread goat cheese or cream cheese. Layer on top: bean sprouts, grated carrot, sliced tomato, avocado, sliced cucumber, and any other veggies your heart desires. On the other piece of toast, spread some mustard or chutney, and sprinkle with pepper. Now put the two together...feel healthier yet?
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An excellent side dish for fish, or top with steamed potatoes or squash for a light meal. Serves 6 as a side dish.
- 1 punnet (or 3 large handfuls) bean sprouts, rinsed
- 3 tablespoons chicken or vegetable stock
- 1 tablespoon soy sauce
- 1.5 teaspoons sesame oil
- Salt and pepper to taste
- 5 servings-worth of precooked, refrigerated rice, any kind, white or brown
- 2 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger root
- 90ml Chinese cooking wine, rice wine, sherry, or sake
In a small bowl, stir together stock, soy sauce, and sesame oil. Heat the vegetable oil in a large frying pan or wok over moderately high heat, until hot but not smoking. Add the ginger root and sauté, stirring, for 20 seconds until fragrant. Add the bean sprouts and rice wine and stir-fry until the sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently for 2 to 3 minutes, or until heated through. Add liquid mixture to rice, tossing to coat evenly. Season to taste with salt and pepper and serve.
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An easy and healthy soup – add more veggies if you like, as well as cooked chicken or prawns. Serves 4.
- 1.5 litres (3pts) water, or chicken or vegetable stock
- 1 punnet (or 3 large handfuls) bean sprouts, rinsed
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- 1 red or green chilli, sliced thinly
- 2 teaspoons salt, or to taste
- optional: green onions, thinly sliced
In a large saucepan, bring 2 cups of water or stock to a boil over a high heat. Add the bean sprouts, reduce the heat to low, and simmer for 10 minutes. Add the soy sauce, garlic, sesame oil, and salt. Add the remaining 4 cups of water, and simmer 5 minutes. Add the spring onions if you are using them and simmer for 2 minutes, then serve.
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Our thanks to customer Katherine Williamson for this recipe!
- Alfalfa sprouts or any kind of sprouting beans
- 1 Clove of garlic (per punnet, or more if you like)
- Couple of good slugs of olive oil
- 1 rounded teaspoon of tahini (sesame paste); optional
- Squeeze of juice from half a fresh lemon or lime
- Salt and pepper to taste
Throw all ingredients into a blender and whizz together until smoothish. Great on wholemeal toast or pitta bread with tomatoes and lettuce, with roasted vegtables and rice, or as a dip with crudites.
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