Tag Archives: bean sprout
This recipe gave me an excuse to sprout some mung beans. As usual I did not follow the recipe faithfully, opting to use frozen grated coconut over rehydrated dry coconut. I also used a mix of purple and orange carrots to add additional color.
This was more work than the carrot mustardseed salad I’ve made in the past, and in my opinion the other salad is nicer. This one isn’t bad, but it wasn’t special enough to justify the effort.
I made these dumplings using kimchi, leek, bean sprouts, sesame oil and minced garlic. I used a pre-made wrapper. Because the kimchi contains fish sauce, these are not vegetarian. If you make your own kimchi without, and ensure the wrappers don’t contain egg, it could be easily made vegan.
I then fried them in a bit of oil on one side with the lid on, before turning them, adding a bit of water, putting on the lid, and cooking them until they were brown on the other side as well.
I used the spicy variation of the recipe, substituting black sesame seeds for white ones to give the dish a little more contrast.
After making dua gia, I decided I wanted a pickle with a little more spice, and a bit of cucumber and daikon as well. This is similar to the previous recipe, except that I added some powdered chilli to the mixture.
I made fresh spring rolls with lettuce, mint, basil, bean sprouts, corn, carrot, sweet pepper, cucumber and blanched snow peas wrapped in rice paper.
To accompany it I made a sauce of peanuts, coconut, olive oil, red pepper flakes, soy sauce, garlic, lime, lemon juice, maple sugar, salt and shallot.