Sauteed Bean Sprouts Recipe (2024)

FAQs

How should bean sprouts be cooked? ›

Beansprouts can be added to the last stages of any stir-fried dish. However, to ensure even cooking, it's best to lightly cook them separately first, ideally in a microwave.

Stir them often with a wooden spatula as they fry, otherwise they won't cook often. They are ready when they start to turn translucent and golden. This will take about 3 to 5 minutes. Be careful not to overcook them, however, or they will start to turn mushy.

Yes, bean sprouts are generally good for most people. They are an excellent option if you are looking for a low-calorie, low-fat, high-protein, low-carb, nutritional food. Bean sprouts contain fats in traces and the fats present are mostly healthy fats (mono and polyunsaturated).

Drain the bean sprouts and pat dry with paper towel. Add to a stir-fry, noodle soup or Asian-style salad.

Cook and stir over medium heat for 3-5 minutes, or until as done as you like. Serve immediately.

Another easy and delicious option is pan-frying cooked bean sprouts in oil with garlic, soy sauce and chives, then eating them as a side dish (or alone!).

Thoroughly cook sprouts. Heating sprouts on high heat kills most harmful bacteria and reduces your risk of food poisoning.

While the CDC reports that fresh bean sprouts carry a risk of foodborne illness when consumed raw and consumption of raw spouts has been linked to salmonella poisoning in the past, many canned varieties come ready to eat. As a result, canned bean sprouts don't often require cooking before eating.

Contact your health care provider if you think you may have become ill from eating sprouts. Most persons infected with Salmonella develop the following signs and symptoms 12 hours to 72 hours after being exposed to the bacteria: Diarrhea, fever, and/or abdominal cramps. Always practice food safety for sprouts.

Throw away any sprouts that are past their best-before date or that have lost their crispness, look wilted or smell musty.

What is the healthiest way to eat bean sprouts? ›

Cook Bean Sprouts Thoroughly

While some people enjoy eating bean sprouts raw, cooking them thoroughly can help eliminate any potential bacteria. Consider adding bean sprouts to stir-fries, soups, or other cooked dishes to ensure that they are heated to a safe temperature.

Kidney bean sprouts are particularly high in antioxidants, such as vitamin C and melatonin. Melatonin is believed to lower your risk of type 2 diabetes and heart disease.

Raw bean sprouts are safe to eat, but the warm, moist conditions they are typically grown in can increase bacterial growth. Children, the older adults, pregnant people and those with compromised immune systems may want to avoid eating bean sprouts, especially uncooked ones.

Bean sprouts may help to improve your overall heart health by balancing cholesterol. Studies show that sprouts may help reduce “bad” LDL cholesterol, which causes the buildup of artery-clogging plaque. Bean sprouts may also increase levels of “good” HDL cholesterol, which helps clear fatty deposits from the blood.

Mung beans and lentils are the easiest and fastest to sprout. Alfalfa, chickpeas, and adzuki beans are also good for beginners, but need a little more time. Contaminated seeds are usually the source of sprout-related illness outbreaks, so getting clean seeds is essential.

The best way to eat sprouts ultimately depends on your preferences and specific health needs. If you enjoy the crispness and natural taste of sprouts, raw sprouts might be the way to go. However, if you have digestive issues or concerns about food safety, boiling sprouts can be a safer option.

For those seeking maximum nutrient absorption and fibre benefits, raw sprouts might be the go-to choice. However, if you prioritise food safety and ease of digestion, boiled sprouts emerge as a safer option.