Bean sprouts side dish from The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother by Jeff Smith

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zorra on March 12, 2014

    EYB led me to a forgotten cookbook for this tasty Korean dish. Uses fresh soy (rather than more familiar mung) bean sprouts, which were helpfully labeled Korean in the Asian market. To keep them crisp, blanched just 2-3 minutes. Increased soy sauce & sesame oil but omitted salt. Adjusted red peppers per guests' preferences (sigh).

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