Give me lots of flavor with my bean sprouts!
I am not someone who enjoys a handful of raw bean sprouts dropped into my ramen bowl or salad.
No thank you.
If you follow my blog you know that I live for strong and punchy flavors so if you are going to serve me bean sprouts, they better taste more than crunchy water vegetables.
Don’t get me wrong; I do like the texture a lot, but they have to be dressed with some kind of flavor if you want me to eat them. Like my mother for example; she mixes raw bean sprouts with soy and lemon juice. It may be very simple but it’s refreshing, acidic and cleansing. Perfect for summertime!
When the weather gets cooler though, I want something a little more comforting. The combination of cilantro and sri racha is one I often use because they go so well together.
Add a little cheese to it and you have yourself a unique and tasty bowl of spicy and savory bean sprouts!
You have to be delicate with bean sprouts since they can become too soft and watery in a flash. But there is a technique being used all the time in Japan that can prevent this from happening: put them in a strainer and pour boiling water on top.
This cooks the bean sprouts just enough that they still retain plenty of crunch. I’ve seen this method also being used on seafood – it’s quite genius when you think about it since you will never overcook seafood this way!
I finish them in a pan with a little turkey and cheese and the result is super yummy; savory, spicy and slightly pungent. I eat them over rice or as a side to an easy miso ramen, a ja ja men or together with a beef stir fry with hoisin sauce (yum!). This is one quick and easy recipe that pairs well with pretty much anything!
Bean Sprouts with Cheese and Sri Racha
A cheesy, spicy and savory dish. You’ve never had bean sprouts that way I guarantee it!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Side Dish
- Cuisine: Japanese
- 1 tablespoon canola or grape seed oil
- 150 grams bean sprouts
- 1/3 cup grated swiss cheese
- 2 slices turkey (chopped bite size)
- 2 tablespoons chopped cilantro
- 1 teaspoon soy sauce
- 1 teaspoon sake
- sriracha sauce
- salt and pepper
- Rinse the bean sprouts and leave them in the strainer. Have a large empty bowl ready to catch the boiling water (for the next step).
- Bring a small pot of water to boil. Turn off the heat and pour water over the strainer, catching it with a bowl underneath. Pour the water over the bean sprouts one more time, this time you can let the water drain.
- Dry the bean sprouts with paper towel.
- In a pan over high heat, add oil and turkey meat and fry for two minutes.
- Add bean sprouts and pan fry for two minutes.
- Add soy sauce and sake and stir well for one minute.
- Turn the heat off, add cheese and half of the cilantro. Mix well.
- Serve topped with what’s left of the cilantro, a few squirts of sriracha sauce and salt and pepper.
Beans sprouts don’t keep well so it’s best to eat this dish as soon as it’s ready!
- Serving Size:
- Calories: 304
- Sugar: 4.9 g
- Sodium: 1217.8 mg
- Fat: 18.8 g
- Saturated Fat: 7.7 g
- Carbohydrates: 9.4 g
- Fiber: 1.6 g
- Protein: 21.6 g
- Cholesterol: 44.4 mg
Keywords: recipe, appetizer