![]() ![]() Chuck in some spring onion and coriander, too, and … gourmet.”Įxcess beansprouts could also be pickled, Wan adds, and eaten with equally warming bowls of noodles or rice dishes. “The heat from the broth par-cooks them, so you still get that crunch and sprout flavour. “They’re amazing as a filler,” says Pham, who often deploys them for a late-night pot noodle. “Give them a quick stir-fry with a bit of oil, season with salt and soy, then pop them in a container and freeze.” That way, they’ll be ready to go the next time you do actually fancy a stir-fry – no new bag required.Īs the weather cools, another easy solution is to use beansprouts to top soups. “It looks tedious, it sounds tedious, but that should buy you at least three days.”Īnother way to garner more time is to prep and freeze them, says Kwoklyn Wan, author of The Complete Chinese Takeaway Cookbook. Pham then transfers the dry beansprouts to a container lined with a cloth, covers them with another cloth and seals. Beansprouts are grown in moist conditions where bacteria can grow, so you want to wash them thoroughly first, then leave to air dry (“for about 10 minutes on a cloth”). You’ll just need to be careful about spillovers.“The key is water, so the drier, the better,” says Thuy Diem Pham, author of The Little Viet Kitchen.
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