Bean Sprout Chop Suey

 

Serves 4

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Ingredients:

  • 1 ½ cups pork loin, diced
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup red bell pepper, diced
  • ½ cup mushrooms, diced
  • 1 12 oz. bag of Fuji Bean Sprouts
  • 1 cup hot water
  • 1/8 tsp. ground black pepper
  • 1 tsp. salt
  • 1/3 cup cold water
  • 2 tbsp. canola oil
  • 2 tbsp. cornstarch
  • 2 tsp. soy sauce
  • 1 tsp. sugar

Directions:

  • Heat oil in a large nonstick skillet over high heat until very hot, about 2 minutes.Add pork and cook until white. Then add onions and sauté for 5 minutes.
  • Add the celery, red bell pepper, mushroom and hot water. Cover and simmer for 5 minutes. Finally, add the Fuji Bean Sprouts and bring to a boil.
  • In a small bowl, mix together cold water, corn starch, soy sauce and sugar. Add to skillet. Cook for about 5 minutes, until thickened.
  • Serve hot with steamed rice.

Optional: To spice it up, add a few Arbol chili’s while cooking the pork loin. You can also substitute pork for chicken or shrimp.

Doña Alma’s Taquitos with Sprouts

 

Serves 6

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Ingredients:

  • 1 tsp. olive oil
  • 1 ½ cup Roma tomatoes, diced
  • 1/3 cup onion, chopped
  • 4 oz. chorizo
  • 3 medium potatoes, peeled and cubed
  • 1 12 oz. bag of Fuji Bean Sprouts, washed and drained
  • 1 ½ tsp. garlic salt
  • 18 corn tortillas
  • 3 tbsp. canola or avocado oil
  • Salt to taste

Directions:

  • Heat olive oil in a large nonstick skillet over medium heat. Add tomatoes, onion, and chorizo. Mix well. Let simmer for 2-4 minutes or until tomatoes have softened.
  • Add potatoes, lightly season with salt and cover. Cook on medium heat until potatoes are almost cooked.
  • Add the Fuji Bean Sprouts and garlic salt. Cook thoroughly.

Rolling the Taquitos:

  • Heat tortillas in a small skillet until warm and soft, about 15 seconds each side.Remove from heat and transfer to a clean surface.
  • To each tortilla, add 1-2 tablespoons of the mixture in a line across the center then roll it up and secure with a toothpick.
  • In a frying pan, heat 3 tablespoons canola or avocado oil. Place the taquitos into the frying pan and cook until the tortillas are brown and crispy. Serve hot.

Optional: Accompany the taquitos with guacamole, lettuce, cheese or sour cream.

Tropical Sprout Salad

 

Serves 4

Preparation Time: 10 minutes

Ingredients:

  • 2 cups of Fuji Bean Sprouts, washed and drained
  • 1 red bell pepper, thinly sliced
  • 2/3 cup canned pineapple, finely chopped

Dressing:

  • 4 tbsp. plain yogurt
  • 1 tbsp. lime juice
  • 2 tbsp. pineapple juice
  • ½ tsp. of ground piquín pepper or adjust to taste

Directions:

  • Lightly cook Fuji Bean Sprouts for 1 minute in the microwave. Let chill.
  • In a medium bowl, combine the Fuji Bean Sprouts, red bell pepper and chopped pineapple.
  • To make the dressing, combine yogurt, lime juice, pineapple juice, and piquin pepper to taste in a small bowl. Mix well.
  • Add dressing just before serving.

Chicken Sprout Soup

 

Serves 4

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

  • 1 tsp. olive oil
  • 1 clove of garlic, finely diced
  • 1 cup onion, thinly sliced
  • 2 chayote squash, peeled and diced
  • 2 celery stalks, diced
  • 3 Mexican squash, diced
  • 4 cups chicken broth
  • 1 12 oz. bag of Fuji Bean Sprouts

Garnish:

  • 8 to 12 fresh cilantro sprigs
  • 4 green onions, sliced (about ½ cup)
  • 2 limes, cut into wedges
  • 2 to 3 jalapeño chilies, stemmed and thinly sliced into rings

Directions:

  • Add oil to large pot and heat. When hot, add garlic, onion, chayote squash and celery. Cook lightly, about 4-5 minutes. Add Mexican Squash and cook for 1 minute.
  • Add chicken broth and bring to a boil. Once boiling, add bean sprouts and cook until they acquire the desired texture.
  • Serve hot. Add garnishes to taste.

Optional: Add shredded chicken to the finished soup.

Asian Chicken Sprout Salad

 

Serves 4

Preparation Time: 20 minutes

Ingredients:

  • 2 cups of Fuji Bean Sprouts, washed and drained
  • 8-10 oz. fully cooked and seasoned chicken breast strips
  • 1 ½ cups broccoli, chopped
  • 2 medium carrots, peeled and sliced in strands
  • 1 red bell pepper, sliced in strands
  • 2 cups julienned red cabbage
  • ¼ cup fresh cilantro, chopped
  • 1 cup Asian Sesame dressing

Directions:

  • Lightly cook Fuji Bean Sprouts for 1 minute in the microwave. Let chill
  • Place the chicken strips, broccoli, carrots, red bell pepper and bean sprouts in a large mixing bowl. Add Asian dressing to the salad and mix well.
  • Top with fresh cilantro, then toss and serve at room temperature.

Optional: Garnish with toasted sesame seeds or toasted peanuts.

Fresh Salad with Avocado Dressing

 

Serves 4

Preparation Time: 20 minutes

Ingredients:

  • 1 cup of Fuji Bean Sprouts, washed and drained
  • 8 cups of shredded Romaine lettuce
  • 8-10 cherry tomatoes
  • ½ cup cucumber, peeled and diced
  • ½ cup canned peas
  • ¼ cup red onion, finely chopped

Dressing:

  • 1 ripe avocado, peeled and cored
  • ½ cup orange juice
  • 2 tbsp. lime juice
  • ½ tsp. garlic salt

Directions:

  • Lightly cook Fuji Bean Sprouts for 1 minute in the microwave. Let chill.
  • Next, mix the lettuce, cucumber, Fuji bean sprouts, peas and onion in a large mixing bowl.
  • To make the dressing, add avocado, orange juice, lime juice and garlic salt to a blender. Cover and blend until smooth.
  • Pour the dressing into the bowl of ingredients and mix well.
  • Top with cherry tomatoes.
  • Serve immediately.