Selecting Ingredients--bean Sprouts (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: N/A Serves: N/A,
Directions:
Mung been sprouts, crisp and white, add more texture than taste to a
dish. They are thinner and more delicate in both flavor and texture
than soybean sprouts. In this book all recipes calling for bean
sprouts were tested with fresh mung bean sprouts.
Fresh sprouts are recommended in all recipes, as they are used mainly
for their crispness. Canned bean sprouts should only be used when
the sprouts are a minor ingredient in the recipe. Once youve tasted
fresh been sprouts, you will never want to use the canned version. To
restore some of teh crunchiness of canned sprouts, drain sprouts and
rince them in cold water, then soak them in ice water for an hour, or
refrigerate the sprouts overnight in a container of cold water before
using.
Fresh bean sprouts are available in many Asian groceries, some health
food stores, and in large supermarkets. Before purchasing, make sure
the sprouts are crisp and dry, for they are very perishable and will
keep only a few days in the refrigerator. Sprouts will sometimes
keep a little longer if stored in a container of water in the
refrigerator. Cover them completely with cold water, and change the
water daily.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
dish. They are thinner and more delicate in both flavor and texture
than soybean sprouts. In this book all recipes calling for bean
sprouts were tested with fresh mung bean sprouts.
Fresh sprouts are recommended in all recipes, as they are used mainly
for their crispness. Canned bean sprouts should only be used when
the sprouts are a minor ingredient in the recipe. Once youve tasted
fresh been sprouts, you will never want to use the canned version. To
restore some of teh crunchiness of canned sprouts, drain sprouts and
rince them in cold water, then soak them in ice water for an hour, or
refrigerate the sprouts overnight in a container of cold water before
using.
Fresh bean sprouts are available in many Asian groceries, some health
food stores, and in large supermarkets. Before purchasing, make sure
the sprouts are crisp and dry, for they are very perishable and will
keep only a few days in the refrigerator. Sprouts will sometimes
keep a little longer if stored in a container of water in the
refrigerator. Cover them completely with cold water, and change the
water daily.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp