Bean Sprout Chanpuru

INGREDIENTS

●      1 tbsp sesame oil

●      1 tsp mirin

●      2 tbsp tamari (or soy sauce)

●      garlic clove, minced

●      7 oz tofu (half-block), cut into cubes

●      carrot, bias-cut

●      celery stalk, bias-cut

●      sesame seeds

●      Salad Cosmo Mung Bean Sprouts

●      1 green onion, bias-cut

●      salt and pepper, to taste

●      optional: Shichimi Togarashi (Japanese 7-spice) 

INSTRUCTIONS

In a small bowl, combine sesame oil, mirin, tamari, and garlic. Then, in a large skillet, heat oil mixture on medium-high. Once hot, add the tofu, cover, and stir periodically until most of the oil mixture is evaporated and absorbed and the tofu is cooked thoroughly on all sides. Then add the carrots, celery, onion, and sesame seeds, and sauté until vegetables are just browned. Add the bean sprouts until hot, golden, and crisp. Serve and garnish with green onion, sesame seed, and Shichimi if desired.

Kimchi Bean Sprout Spring Rolls

INGREDIENTS

●      rice paper wrappers

●      ¼ cup warm water

●      kimchi of choice, prepared

●      Salad Cosmo Mung Bean Sprouts

●      green onion, chopped

●      spinach bunch, or greens of choice

 INSTRUCTIONS

Prepare a shallow bowl or pie plate about 10 inches in diameter with ¼ cup warm water. Dip rice paper wrapper into the water until fully covered for about 15 seconds until pliable. Pat the wrapper with a tea towel to absorb some of the liquid and place wrapper on a plate. Spoon about 3 tbsp of kimchi on the wrapper near the center, then top with a small handful of bean sprouts and green onion slices. Fold over the bottom and sides, then begin rolling the paper upwards, making sure to wrap tightly without tearing until completely rolled. Halve and serve on a bed of greens.

* Note: To make rolling the rice paper easier, drain kimchi liquid prior to rolling.

* Option: Deep-fry for about 2 minutes for a crispy version prior to halving.

Spicy Orange-Ginger Bean Sprout Salad

INGREDIENTS

●      2 tbsp water

●      1 tbsp avocado oil

●      1 tbsp tamari (or soy sauce)

●      2 tsp maple syrup

●      1 tsp rice vinegar

●      ginger, 1-inch piece, chopped

●      juice of 1 orange

●      pinch of salt

●      carrot, ribboned

●      ½ cup purple cabbage, sliced

●      Salad Cosmo Mung Bean Sprouts

 INSTRUCTIONS

In a blender, combine water, avocado oil, tamari, maple syrup, rice vinegar, garlic, orange juice and salt to make the dressing. Blend until incorporated, strain, and set aside. In a medium size bowl, mix the carrots, purple cabbage, and bean sprouts. Drizzle dressing over entire salad or individual servings. Serve over a bed of spinach or favorite greens.