Type what you have

Ingredients

• ✓ bean sprout
• vegetable oil
• onion
• jalapeno pepper
• beef pho broth
• ribeye steak
• rice noodle
• flour tortilla
• chili-garlic sauce
• hoisin sauce
• thai basil
• cilantro
• lime

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add jalapeños; cook and stir until dark green, about 5 minutes. Remove from heat.
2. 2 Heat broth in a separate saucepan over medium-high heat. Cook ribeye slices in hot broth in batches until medium-rare, 10 to 20 seconds per batch.
3. 3 Bring a large pot of water to a boil. Add noodles; cook until tender, 3 to 5 minutes. Drain.
4. 4 Place tortillas on a microwave-safe plate. Microwave until warm, 20 to 25 seconds.
5. 5 Divide jalapeño mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas; spoon broth on top. Fold opposing side edges of tortillas to overlap the filling, then roll opposing edges around the filling creating burritos. Serve with lime slices.

By APDLef

Ingredients

• ✓ bean sprout
• vegetable oil
• yellow onion
• baby bella mushroom
• garlic
• water
• rice stick noodle
• chicken bouillon
• chicken breast
• green onion
• cilantro
• lime
• sriracha hot sauce

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and bouillon; bring to a boil, then reduce heat to low. Add shredded chicken, green onions, and cilantro; simmer for 5 minutes.
2. 2 Top servings with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

By Cora

Ingredients

• ✓ bean sprout
• egg noodle
• olive oil
• garlic
• spinach
• chile paste
• ketchup
• egg
• white sugar
• water
• salt
• pepper
• green pea

Instructions

1. 1 Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
2. 2 Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
3. 3 Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
4. 4 Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

By CHUNKYBITS

Ingredients

• ✓ bean sprout
• peanut sauce
• ginger root
• garlic
• soy sauce
• chicken breast
• peanut oil
• snow pea pod
• green onion
• watercress
• cilantro
• carrot
• spring roll wrapper

Instructions

1. 1 Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add chicken and mix until coated. Cover and refrigerate for 30 minutes.
2. 2 Heat 1 teaspoon peanut oil in a wok over medium heat. Add bean sprouts, snow peas, and green onions and cook until heated but still crisp, 3 to 4 minutes. Remove from the heat.
3. 3 Transfer bean sprout mixture to a large bowl; mix in watercress and cilantro. Use a vegetable peeler to peel long strips carrot into the bowl. Add remaining 1 teaspoon soy sauce and toss to coat.
4. 4 Heat remaining 1 teaspoon peanut oil in the wok over medium heat. Add marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.
5. 5 Fill a large bowl with hot water. Submerge one wrapper in the bowl and hold until soft and pliable, about 2 seconds. Lift wrapper, let excess liquid drip off, and place onto a work surface. Place two large spoonfuls chicken and a small handful vegetable mixture into the center of the wrapper. Fold in the two sides, then fold the bottom up and over the filling; roll to seal. Repeat to make remaining spring rolls.
6. 6 Serve with remaining 1/2 cup peanut sauce for dipping.

By Rebecca V

Ingredients

• ✓ bean sprout
• ground beef
• ground pork
• vegetable oil
• carrot
• soy sauce
• sugar snap pea
• mushroom
• green onion
• salt
• garlic powder
• black pepper
• lumpia wrapper
• egg white
• canola oil

Instructions

1. 1 Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
2. 2 Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
3. 3 Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.

By Carrie

Ingredients

• ✓ bean sprout
• soy sauce
• garlic
• five-spice powder
• sugar
• paprika
• chicken bouillon granules
• pork tenderloin
• vegetable oil
• water
• rice noodle
• lettuce
• green onion
• basil
• cilantro
• chow mein noodle

Instructions

1. 1 Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Remove pork from marinade and shake off excess. Discard remaining marinade.
3. 3 Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
4. 4 Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half-tender, about 30 seconds. Add bean sprouts to water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.
5. 5 Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.

By Michael Kuhn

Ingredients

• ✓ bean sprout
• beef soup bone
• onion
• ginger
• salt
• star anise
• fish sauce
• water
• rice noodle
• beef top sirloin
• cilantro
• green onion
• thai basil
• lime
• hoisin sauce
• chile-garlic sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
4. 4 Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
5. 5 Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6. 6 Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
7. 7 When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
8. 8 Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
9. 9 Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
10. 10 Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

By Allrecipes

Ingredients

• ✓ bean sprout
• rice vermicelli noodles
• lemongrass
• soy-based liquid seasoning
• sherry
• brown sugar
• garlic
• flank steak
• water
• white sugar
• lemon
• fish sauce
• red thai chile pepper
• garlic
• thai basil
• cilantro

Instructions

1. 1 Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain noodles and rinse with cold water, stirring to separate. Set aside.
2. 2 Combine lemongrass, soy-based seasoning, sherry, brown sugar, and 3 cloves minced garlic in a bowl. Add steak, toss to coat, and set aside at room temperature for 30 minutes.
3. 3 Meanwhile, combine water, white sugar, and lemon juice a medium bowl; stir until sugar dissolves. Add fish sauce, Thai peppers, and 2 cloves minced garlic; taste and adjust seasonings. Set sauce aside.
4. 4 Heat a large skillet over medium-high heat. Remove steak from marinade. Add steak to skillet; cook until slightly pink in centers, 5 to 6 minutes per side.
5. 5 Divide noodles among four bowls; top with steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle sweetened fish sauce on top to serve.

By MommyFromSeattle

Ingredients

• ✓ bean sprout
• water
• chicken bone
• chicken
• onion
• ginger
• chicken broth
• rock sugar
• fish sauce
• pho ga soup seasoning
• salt
• rice stick noodle
• green onion
• cilantro
• thai basil
• lime

Instructions

1. 1 Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities.
2. 2 Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones.
3. 3 Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.
5. 5 Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.
6. 6 Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.
7. 7 Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

By Chef Tran

Ingredients

• ✓ bean sprout
• fried shallot
• thai basil
• white sugar
• lime
• sirloin steak
• beef pho meatball
• rice noodle
• cilantro
• scallion
• beef pho flavor paste
• salt
• cinnamon stick
• star anise
• fish sauce
• onion
• beef oxtail
• water

Instructions

1. 1 Bring water and oxtail to a boil in a pot. Skim the foam and oil off the surface. Add 1 onion, fish sauce, star anise, cinnamon, and salt. Stir in pho flavor paste; cover loosely with a lid. Reduce heat and simmer broth for at least 6 hours.
2. 2 Cut the remaining onion in half and slice very thinly. Place in a bowl with scallions and cilantro.
3. 3 Place noodles in a large bowl and rinse. Cover with warm water and let soak for 1 hour.
4. 4 Drop meatballs into the soup 20 minutes before broth is done.
5. 5 Bring a small saucepan of water to a boil. Drain noodles and dip into the boiling water for 30 seconds. Transfer noodles into 8 large bowls.
6. 6 Top each bowl with sliced sirloin. Ladle in broth, meatballs, and oxtail. Taste and season as needed. Squeeze 1 or 2 lime wedges into each bowl and mix in 1/2 teaspoon sugar. Top with the cilantro-onion mixture, bean sprouts, basil, and shallots.

By christybell71

Ingredients

• ✓ bean sprout
• mustard green
• monosodium glutamate
• garlic
• red chile pepper
• sugar
• water
• fish sauce
• lime juice
• basil
• vegetable oil
• saffron
• green onion
• coconut milk
• water
• rice flour
• monosodium glutamate
• fish sauce
• pork loin
• shrimp

Instructions

1. 1 Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
2. 2 Mix rice flour, water, coconut milk, green onions, and saffron powder.
3. 3 Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
4. 4 Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

By MrMe

Ingredients

• ✓ bean sprout
• cilantro
• coconut milk
• potato
• makrut lime leaf
• bay leaf
• red pepper flake
• vegetarian fish sauce
• water
• vegetable broth
• tofu
• mushroom
• carrot
• green bell pepper
• curry powder
• lemongrass
• ginger root
• garlic
• shallot
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass, and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms, and tofu.
2. 2 Pour in vegetable stock and water. Season with fish sauce, red pepper flakes, bay leaf, and lime leaves. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

By Emily B

Ingredients

• ✓ bean sprout
• coleslaw mix
• sourdough bread
• margarine
• honey mustard
• havarti cheese

Instructions

1. 1 In a medium bowl, toss together the coleslaw mix and bean sprouts.
2. 2 Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
3. 3 In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

By COURTNEYSUNSHINE

Ingredients

• ✓ bean sprout
• angel hair pasta
• peanut butter
• soy sauce
• ginger
• chicken broth
• red bell pepper
• green onion
• chicken breast

Instructions

1. 1 Cook angel hair pasta in a large pot of boiling water until al dente, 6 to 8 minutes. Drain and set aside.
2. 2 Warm a nonstick skillet over medium heat. Sauté bell pepper, green onions, and bean sprouts until tender-crispy. Transfer vegetables to a bowl and set aside.
3. 3 Add cubed chicken to the skillet; cook and stir over medium heat until done. Transfer chicken to a bowl and set aside.
4. 4 Mix peanut butter, soy sauce, and ginger in the skillet over medium-low heat. Stir in chicken broth. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients.

By MARBALET

Ingredients

• ✓ bean sprout
• vegetable oil
• ginger root
• green onion
• celery
• mushroom
• green bell pepper
• ham
• salt
• egg

Instructions

1. 1 Heat 2 teaspoons oil in a large skillet over medium-high heat. Add ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham, and salt; sauté until vegetables are tender.
2. 2 Combine vegetable mixture and beaten eggs in a large bowl.
3. 3 Heat remaining 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

By Carol Irwin Cameron

Ingredients

• ✓ bean sprout
• vegetable broth
• cabbage
• celery
• yellow onion
• mushroom
• green onion
• jalapeno pepper
• sriracha sauce

Instructions

1. 1 Combine vegetable broth, cabbage, celery, onions, and mushrooms in a large stockpot. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
2. 2 Place 1/4 cup bean sprouts into 4 serving bowls. Divide green onions and jalapenos among the bowls. Ladle soup into each bowl and add Sriracha sauce. Serve immediately.

By Mr Big Business

Ingredients

• ✓ bean sprout
• chicken tender
• egg white
• soy sauce
• water chestnut
• green onion

Instructions

1. 1 Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
2. 2 In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

By LOSMOM

Ingredients

• ✓ bean sprout
• whole wheat bread
• mayonnaise
• mustard
• turkey breast
• guacamole
• salad green
• avocado
• colby monterey jack cheese
• tomato

Instructions

1. 1 Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

By April

Ingredients

• ✓ bean sprout
• water
• cornstarch
• olive oil
• soy sauce
• vegetable oil
• red bell pepper
• zucchini
• carrot
• corn kernel
• green onion
• garlic

Instructions

1. 1 Whisk together water and cornstarch in a small bowl. Mix in olive oil and soy sauce until combined; set aside.
2. 2 Heat vegetable oil in a skillet or wok over medium-high heat. Sauté bell pepper, zucchini, and carrot in hot oil for about 5 minutes. Stir in bean sprouts, corn, green onions, and garlic.
3. 3 Pour in soy sauce mixture. Cook and stir until vegetables are tender but crisp, about 5 minutes.

By Dell

Ingredients

• ✓ bean sprout
• sesame oil
• onion
• snow pea
• asparagus
• carrot
• cauliflower
• scallion
• chicken bouillon granules
• parsley
• rice wine vinegar

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
2. 2 Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

By lyndahugs

Ingredients

• ✓ bean sprout
• coconut oil
• bok choy
• garlic
• ginger
• carrot
• five-spice powder
• cumin
• vegetable broth
• cellophane noodle
• scallion

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Ingredients

• ✓ bean sprout
• vegetable oil
• chicken breast
• red bell pepper
• yellow bell pepper
• red onion
• snow pea
• water
• soy sauce
• fish sauce
• whole grain brown rice
• sesame seed

Instructions

1. 1 In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
2. 2 Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
3. 3 Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

By Uncle Ben's

Ingredients

• ✓ bean sprout
• pork loin
• onion
• ginger root
• garlic
• bok choy
• red bell pepper
• white mushroom
• sake
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ bean sprout
• vermicelli pasta
• chicken breast
• pork chop
• garlic
• vegetable oil
• onion
• carrot
• celery
• shrimp
• soy sauce
• curry powder
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Heat oil in a deep skillet or fry pan over medium-high heat. Add chicken, pork, and garlic; cook until browned.
3. 3 Reduce heat to medium-low. Add onion, carrots, and water; cover and steam for 5 minutes. Stir in celery and shrimp; cover and steam for 2 minutes.
4. 4 Mix in bean sprouts, soy sauce, and curry powder; stir together until blended and hot, 4 to 5 minutes.
5. 5 Add noodles to the skillet; toss well.

By Iron Chef Suzi-Q

Ingredients

• ✓ bean sprout
• egg
• celery
• onion
• mushroom
• chicken breast
• ground beef
• pork
• salt
• black pepper
• chicken bouillon
• water
• white sugar
• soy sauce
• water
• cornstarch

Instructions

1. 1 Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
2. 2 Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
3. 3 To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

By Deba

Ingredients

• ✓ bean sprout
• water
• green onion
• garlic
• chili powder
• soy sauce
• sesame oil
• salt

Instructions

1. 1 Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
2. 2 Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

By Phoebe Chung

Ingredients

• ✓ bean sprout
• rice paper sheet
• rice noodle
• lettuce
• red cabbage
• green cabbage
• pea sprout
• cilantro
• carrot
• avocado
• red bell pepper
• green bell pepper
• yellow bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
2. 2 Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.

By Pascale Huntsinger

Ingredients

• ✓ bean sprout
• pork loin
• soy sauce
• water
• ginger root
• black pepper
• watercress
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani

Ingredients

• ✓ bean sprout
• green onion
• egg
• soy sauce
• peanut oil
• mushroom
• cornstarch
• chicken broth
• beef broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ bean sprout
• egg noodle
• vegetable oil
• mushroom
• garlic
• tomato
• pineapple
• celery
• white sugar
• chicken broth
• water
• lime juice
• soy sauce
• shrimp
• red pepper
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

By Kathleen Burton