How to cook Beansprouts so that they remain crispy
I have tried different methods of cooking Beansprouts but I just never seem to get a consistent crunchy tasty end product. Can somebody please share a recipe or method because I absolutely love Beansprouts so much. (When they have been cooked by someone else)
Best Answer
I only know one way -- don't cook them.
I add them at the last second before serving. If I want them to warm through slightly, I'll mix them into whatever else has been cooked before plating -- otherwise, I'll just add them on top as more of a garnish.
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Quick Answer about "How to cook Beansprouts so that they remain crispy"
How should bean sprouts be cooked?
Bean sprouts contain a lot of moisture. You'll want to sear them with high heat for the shortest time, so they retain their crunch but don't taste raw. Using a wok with high heat also imparts a smoky flavor to the dish, making the veggies extra delicious.Are bean sprouts crunchy when cooked?
Bean sprouts are quick to be cooked. If you overcook them, they will lose their crispness and become very soggy. It is also important to stir them often while on the stove. Otherwise, you would end up with partially overcooked bean sprouts and partially undercooked bean sprouts in one serving.Do you boil or fry bean sprouts?
The NHS currently advises only eating raw beansprouts if they're labelled 'ready to eat'; all other sprouts should be cooked thoroughly until steaming hot throughout. People in vulnerable groups are advised to cook all sprouts until steaming hot throughout before eating.How long should bean sprouts be cooked?
Saut\xe9 the bean sprouts over medium heat for 3 to 5 minutes. Stir them often with a wooden spatula as they fry, otherwise they won't cook often. They are ready when they start to turn translucent and golden. This will take about 3 to 5 minutes. Be careful not to overcook them, however, or they will start to turn mushy.Learn the Most Delicious Ways to Cook Mung Bean Sprouts 豆芽这样炒是最好吃的
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Answer 2
Stir fry them fast... Make sure they are dry before you begin, add the smallest amount of neutral oil; and a little sesame oil for flavor and smell... When the oils and pan are super hot, throw in the bean shoots... Keep them moving for no more than one minute... Serve immediately...
Korean dishes call for blanched bean shoots... Again work fast... Make sure that the beans are added and then removed for the fast boiling water extra fast. Shock them in running cold or iced water as soon as you are done...
In either case the objective is to maintain some level of crispness, but to remove the raw "green" flavor of uncooked bean shoots.
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