17 Bean Sprout Substitutes (Grow Your Own Sprouts)
Slice the carrots, chop the green onions, cilantro and the peanuts. Press your tofu if needed (I like to get the vacuum packed extra-firm tofu so no need to press it), and then chop into 1/2 inch cubes. Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute.
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Rinse under cold water. Make Sauce: Stir together fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter, if using. Set aside. Sauté Protein: Heat 1½ tablespoons of oil in a large saucepan over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper.
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3. Enoki. Enoki, or velvet shank is an edible mushroom found in Japan. This mushroom becomes a good substitute for bean sprouts because they almost look identical in terms of size and color. In other words, the mushroom cap resembles the shoots of the beans while its stem seems the same as the sprout tails.
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Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat.
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2)Snow Peas. Thinly sliced snow peas are a fantastic substitute for bean sprouts. Snow peas may be a little thicker and crunchier but the watery, crisp flavor is almost identical. Use snow peas to replace bean sprouts in pad thai and other cooked dishes.
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Watercress. Watercress is also a good substitute for bean sprouts for several reasons. First, watercress is more nutrient-dense than bean sprouts. It is a good source of vitamins A, C, and K, as well as calcium and iron. Secondly, watercress has a milder flavor than bean sprouts, making it more versatile in recipes.
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3 - Leafy Greens. One major benefit of leafy greens is the versatility they offer. Leafy greens can be eaten raw, cooked down as a side dish in place of starchy vegetables, mixed into smoothies and juices, or added to dishes like soup and stir fry for an extra crunch! When compared to bean sprouts, leafy greens typically provide more flavor.
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Make the sauce: Heat the canola oil in a small saucepan over medium-high heat. Once hot, add the shallots and garlic and sauté until fragrant. Add the coconut sugar and white sugar, and stir until dissolved. Stir in the Thai yellow bean sauce, fish sauce, light soy sauce, tamarind paste, and sweet dark soy sauce.
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Shredding the cabbage will help give it volume and will also make it easier for you to use it in spring rolls, soups, salads, and much more! 7. Bamboo Shoots. Even though bamboo shoots are a completely different species, they make for a close substitute for bean sprouts due to their amazing texture.
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Mix Sauce in small bowl. Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds. Add chicken and cook for 1 1/2 minutes until mostly cooked through. Push to one side of the pan, pour egg in on the other side.
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Some of the most popular recipes are: stir-fries (bean sprout stir-fry, sautéed bean sprouts, chicken and bean sprouts stir-fry, Pad Thai etc.), soups, pho, salads, sandwiches, etc. Or maybe you're looking for a bean sprout substitute because you don't like the taste of bean sprouts and you want to try the sprouts of other vegetables and.
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Saute for 1-2 minutes until almost tender. Slide them to the side, add the eggs, and cook until scrambled. Combine and Toss: Add the noodles, sauce, bean sprouts, and peanuts. Then, toss until it is fully coated in the sauce and heated throughout. Garnish: Garnish with green onions, chopped peanuts, cilantro, and lime wedges.
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ASSEMBLE PAD THAI: Add protein (chicken, shrimp or tofu), half of bean sprouts, cooked noodles (I run them under hot tap water to warm them up), half of cilantro and sauce.Toss with tongs to coat everything with sauce and heat through. If too dry, add 1-2 tbsp water. Transfer to platter and garnish with remaining bean sprouts, crushed peanuts, cilantro and lime wedges.
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2. Place the beans in the jar or container. 3. Cover with water, leaving about two inches at the top of the jar to allow for expansion. 4. Soak overnight, or for at least 10 hours. 5. Drain the water and rinse the beans twice daily (twice is sufficient, but you need to rinse them at least once a day). 6.
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Set aside. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter).
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It's a great swap for bean sprouts in your next stir-fry or Pad Thai. Due to its incredibly large surface area relative to its volume (which means lots of cooking space), bok choy cooks quickly and easily absorbs flavors from sauces while retaining its crunchy texture.
