Creamed Pearl Onions

Ingredients Needed:

• 2 Packages of LEASA Pearl Onions 10 oz. each

• 2 ½ Cups Frozen Peas

• 3 Tbsp Butter

• 3 Tbsp Flour

• ¾ Cup Chicken Broth

• ¾ Cup Half and Half

• Salt

• Pepper

• ¼ Cup Parsley Minced

• 3 Tbsp Parmesan Cheese Grated

Directions:

1. Bring a large pot of water (8 cups) to boil. Drop pearl onions into pot about 3-5 minutes until tender.

2. Drain into bowl filled with ice to cool. Cut root off and gently squeeze toward end and onion with slide out.

3. In a large saucepan, melt butter over medium heat. Stir in flour to create a roux and cook until bubbling. Stir in Chicken broth and half and half until smooth. Bring to a simmer and cook until thickened.

4. Season to taste with salt and pepper. Add in parsley and cheese.

5. Add onions to cream mixture and toss to coat. (Optional) Add in Frozen Peas

6. Serve and enjoy!

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Stir Fry Mix​​​​​​​

Ingredients:

• 1 pkg. LEASA Stir Fry mix

• 6 oz. chicken, meat or shrimp or LEASA Veggie Tofu is a great substitution

• 3 tbsp. vegetable oil

• ¼ tsp. minced garlic

Directions:

1. Heat 1½ tablespoons vegetable oil in a wok or large frying pan.

2. Add chicken, meat, shrimp and/or LEASA tofu.

3. Stir for 3-5 minutes or until lightly brown.

4. Set aside in a dish.

5. Heat 1½ tablespoons vegetable oil in wok and add garlic, LEASA stir fry mix, LEASA stir fry sauce and mix for two minutes.

6. Add cooked chicken, meat, shrimp and/or tofu. Then, mix well.

7. Serve hot with rice or LEASA Steamed Noodles.

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Lo Mein

Lo Mein Recipe

cook time: 20-25 minutes

serving size: 2-3 people

Ingredients:

• 8 oz (about 225g) lo mein noodles or egg noodles

• 2 cups LEASA bean sprouts

• 1 cup Chinese chives (cut into 2-inch pieces)

• 2 tablespoons vegetable oil

• 2 cloves garlic (minced)

• 1 teaspoon fresh ginger (minced)

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• Salt and pepper to taste

Instructions:

1. Cook the lo mein noodles according to the package instructions until they are al dente. Drain and set aside.

2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

3. Add bean sprouts and Chinese chives to the skillet. Stir-fry for 2-3 minutes until they are slightly wilted but still crisp-tender.

4. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour the sauce over the vegetables in the skillet and toss to coat evenly. Cook for another minute to heat through.

5. Add the cooked lo mein noodles to the skillet with the vegetables and sauce. Toss everything together until the noodles are well coated with the sauce and heated through.

6. Season with salt and pepper to taste. If desired, garnish with sliced green onions, sesame seeds, or chili flakes for extra flavor and texture.

7. Serve hot and enjoy your delicious homemade lo mein with bean sprouts and Chinese chives!

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Alfalfa Sprout Salad Sandwich

Serves 4

Ingredients:

• 1 cup Alfalfa Sprouts

• 8 slices French bread, toasted

• ½ cup creamy Ranch-Style Salad Dressing

• 6 oz. Imitation crab meat

• 1 Avocado, sliced, brushed with lemon juice

• 2 Eggs, hard boiled, sliced

Directions:

1. Arrange 2 slices of bread on four plates.

2. Combine dressing and crab meat.

3. Spoon mixture on bread and top with avocado, LEASA Alfalfa Sprouts and sliced egg.

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Korean Bean Sprout Banchan

Ingredients:

• 1 pkg. LEASA Bean Sprouts

• 2 cloves garlic, minced

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce

• 1 teaspoon salt (season to taste)

• 1 teaspoon sesame seeds

• 2 green onions, finely chopped (optional)

• red pepper flakes (optional)

• cilantro for garnish

Directions:

1. Bring a pot of water to a boil. Add the bean sprouts and blanch for about 2-3 minutes until just tender. Drain and rinse under cold water to stop the cooking. Squeeze out excess water.

2. In a mixing bowl, combine the minced garlic, sesame oil, soy sauce, salt, and optional red pepper flakes.

3. Add the drained bean sprouts to the bowl with the seasoning mix. Toss gently to coat.

4. Sprinkle with sesame seeds and chopped green onions if using.

5. Enjoy immediately or chill in the fridge for a refreshing side dish.

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Caramelized Shallots

Ingredients:

• 3 tbsp. butter

• 1 lb. fresh LEASA shallots, peeled

• ½ tbsp. sugar

• ½ tbsp. red wine vinegar

• ¼ tsp. salt

• ¼ tsp fresh ground black pepper

• 1 tbsp. chopped fresh flat leaf parsley

Directions:

1. Preheat oven to 400 degrees F.

2. In a 12 inch ovenproof skillet melt the butter.

3. Add the shallots and sugar, tossing to coat.

4. Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.

5. Add the vinegar, salt and pepper and toss well.

6. Place the skillet in the preheated oven and roast for 12-25 minutes, depending on the size of the shallots, until they are tender.

7. Season to taste, sprinkle with parsley and serve.

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Broccoli Sprouts Puff

Ingredients:

• 8 slices French bread butter

• ½ cup mayonnaise

• ½ cup parmesan cheese, grated

• 1 small onion, thinly sliced

• 1 cup LEASA Broccoli Sprouts

Directions:

1. Spread bread lightly with butter.

2. Mix mayonnaise and parmesan cheese.

3. Place a layer of onion slices on bread and cover with parmesan cheese.

4. Grill until cheese melts.

5. Top with a mound of LEASA Broccoli Sprouts.

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