Type what you have

Ingredients

• ✓ bean sprout
• rice vinegar
• granulated sugar
• sesame oil
• cucumber
• red onion
• red chile pepper
• peanut
• sea salt
• lime
• aluminum foil
• parchment paper

Instructions

1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ bean sprout
• pad thai rice noodle
• egg
• salt
• lime juice
• ketchup
• brown sugar
• fish sauce
• peanut oil
• garlic
• red pepper flake
• carrot
• peanut
• green onion

Instructions

1. 1 Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
2. 2 Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
3. 3 Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.

By Jenny

Ingredients

• ✓ bean sprout
• mung bean noodle
• pork
• cabbage
• egg
• soy sauce
• white sugar
• white pepper
• vegetable oil
• garlic
• spring roll wrapper
• flour
• water
• vegetable oil

Instructions

1. 1 Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
2. 2 Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
3. 3 Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
4. 4 Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
5. 5 Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
6. 6 Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

By Toi

Ingredients

• ✓ bean sprout
• rice noodle
• butter
• chicken breast
• vegetable oil
• egg
• sugar
• fish sauce
• white wine vinegar
• red pepper
• green onion
• peanut
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
3. 3 Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
4. 4 Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
5. 5 Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
6. 6 Stir bean sprouts into wok and cook for 3 minutes.
7. 7 Serve topped with green onions, crushed peanuts, and a wedge of lemon.

By April

Ingredients

• ✓ bean sprout
• rice noodle
• ketchup
• sesame oil
• fish sauce
• soy sauce
• red pepper flakes
• canola oil
• shrimp
• egg
• green onion
• garlic
• peanut

Instructions

1. 1 Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
2. 2 Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
3. 3 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
4. 4 Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

By PinkPetunias

Ingredients

• ✓ bean sprout
• rice noodle
• olive oil
• garlic
• soy sauce
• sugar
• olive oil
• garlic
• pork
• serrano pepper
• basil leaves
• soy sauce
• sugar
• salt

Instructions

1. 1 Place dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain noodles and set aside.
2. 2 Heat 1 1/2 teaspoons olive oil in a wok or large skillet over low heat. Cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in soaked noodles, 1/2 teaspoon thick soy sauce, and 2 teaspoons sugar. Cook and stir until noodles have absorbed soy sauce and turned brown, about 3 minutes. Remove noodles from the skillet.
3. 3 Heat remaining 1 1/2 teaspoons olive oil in the wok over low heat; stir in remaining 2 minced garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return noodles to the wok and stir in bean sprouts. Cook and stir until heated through, about 5 more minutes.

By Deborah B

Ingredients

• ✓ bean sprout
• pad thai rice noodle
• tamarind paste
• water
• ketchup
• lime
• soy sauce
• sugar
• chili paste
• vegetable oil
• firm tofu
• garlic
• egg
• peanut
• green onion

Instructions

1. 1 Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. 2 Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. 3 Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

By FULLYRECLINED

Ingredients

• ✓ bean sprout
• rice noodle
• brown sugar
• soy sauce
• fish sauce
• tamarind paste
• vegetable oil
• chicken breast
• firm tofu
• garlic
• shrimp paste
• egg
• spring onion
• peanut
• lime

Instructions

1. 1 Soak rice noodles in a bowl of water for 15 minutes.
2. 2 Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
3. 3 Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
4. 4 Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
5. 5 Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

By ChefJackie

Ingredients

• ✓ bean sprout
• rice vermicelli
• peanut oil
• firm tofu
• egg
• garlic
• vegetable broth
• lime juice
• soy sauce
• sugar
• salt
• red chili flake
• peanut
• green onion
• peanut
• lime

Instructions

1. 1 Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
2. 2 Heat peanut oil over medium heat in a large wok.
3. 3 Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
4. 4 Remove tofu with a slotted spoon and drain on plate lined with paper towels.
5. 5 Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
6. 6 Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
7. 7 Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
8. 8 Remove egg from the wok and set aside.
9. 9 Pour reserved peanut oil in the small bowl back into the wok.
10. 10 Toss garlic and drained noodles in wok until they are coated with oil.
11. 11 Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
12. 12 Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
13. 13 Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
14. 14 Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

By Julia

Ingredients

• ✓ bean sprout
• rice noodle
• white sugar
• white vinegar
• fish sauce
• tamarind paste
• vegetable oil
• chicken breast
• garlic
• egg
• white sugar
• salt
• peanut
• chive
• paprika
• lime

Instructions

1. 1 Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2. 2 Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.
3. 3 Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.
4. 4 Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.
5. 5 Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.

By Allrecipes

Ingredients

• ✓ bean sprout
• lime
• paprika
• chive
• radish
• peanut
• salt
• white sugar
• firm tofu
• egg
• garlic
• vegetable oil
• rice noodle
• tamarind pulp
• soy sauce
• white vinegar
• white sugar

Instructions

1. 1 To prepare pad thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce, and tamarind pulp.
2. 2 To make pad thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3. 3 Stir in pad thai sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4. 4 Serve with lime and bean sprouts on the side.

By Christine L

Ingredients

• ✓ bean sprout
• lime
• chive
• shrimp
• egg
• white pepper
• fish sauce
• tamarind paste
• white sugar
• firm tofu
• chicken
• garlic
• shallot
• thai chile pepper
• peanut
• vegetable oil
• rice stick noodle

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2. 2 Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3. 3 Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4. 4 Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

By Bud W

Ingredients

• ✓ bean sprout
• lime
• cilantro
• peanut
• green onion
• egg
• chicken breast
• shrimp
• garlic
• vegetable oil
• chile pepper sauce
• sugar
• oyster sauce
• fish sauce
• chicken stock
• lime juice
• flat rice noodle

Instructions

1. 1 Fill a large bowl with hot tap water and place noodles in it to soak for 20 minutes.
2. 2 Stir together lime juice, chicken stock, fish sauce, lime juice, oyster sauce, sugar, and 2 teaspoons chile sauce in a small bowl. Set aside.
3. 3 Heat a wok or large skillet over high heat and add vegetable oil. When oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. 4 Move everything in the wok out to the sides and pour in eggs in the center. Cook and stir eggs until firm. Add noodles to the wok and pour in the sauce. Cook, stirring constantly, until noodles are tender. Add a bit more water if needed to finish cooking noodles.
5. 5 Stir in 3 cups bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
6. 6 Serve garnished with remaining 2 cups bean sprouts, fresh cilantro, and lime wedges on the side.

By Fatty Arbuckle

Ingredients

• ✓ bean sprout
• peanut
• parsley leaves
• coriander leaves
• green onion
• fish sauce
• granulated sugar
• lime juice
• tomato ketchup
• chicken broth
• vegetable broth
• gingerroot
• garlic
• shrimp
• red pepper
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz

Ingredients

• ✓ bean sprout
• chive
• chili powder
• peanut
• salt
• white sugar
• egg
• garlic
• peanut oil
• canola oil
• lime juice
• tamarind juice
• fish sauce
• white sugar
• chicken breast
• cornstarch
• soy sauce
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
2. 2 Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
3. 3 Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
4. 4 Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
5. 5 Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
6. 6 Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

By Anthony Murphy

Ingredients

• ✓ bean sprout
• peanut
• pad thai rice noodle
• cilantro
• green onion
• red bell pepper
• carrot
• chicken breast
• olive oil
• black pepper
• fish sauce
• ginger
• chile-garlic sauce
• red thai chile
• sesame oil
• brown sugar
• rice vinegar
• soy sauce
• peanut butter

Instructions

1. 1 Make sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a small bowl until smooth. Set aside.
2. 2 Make noodles: Heat 2 tablespoons olive oil in a large wok or nonstick pan over high heat. Cook and stir chicken in hot oil until chicken is almost cooked, about 3 minutes. Pour in 1/4 cup sauce and continue cooking until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a medium bowl.
3. 3 Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
4. 4 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
5. 5 Stir cooked noodles into chicken-vegetable mixture. Garnish with peanuts.

By Seaottr

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