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.

More Recipes

Caramelized Shallots

Broccoli Sprout Puff

Alfalfa Sprouts Salad Sandwich

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.

More Recipes

Broccoli Sprout Puffs