Last night we decided to craft an Asian themed meal and experiment with a few new recipes. A friend came over who is one of our designated “taste testers” and we had a ball creating two new recipes to share. This is the first.
One of the most common Asian veggies that I really enjoy are bean sprouts. Typically they adorn the top of a stir fry or some sauteed dish, either uncooked or slightly wilted. They are absolutely lovely served fresh, rinsed and seasoned to your heart’s content. I think these sprouts get overlooked on the dinner table for the extraordinary pleasure they can bring.
One cup of these bright white sprouts boasts 3 grams of protein, 2 grams of fiber, zero fat and only 30 calories. I found them fresh at a nearby Asian market, but they are also readily available in most produce sections of chain grocery stores.
Fresh Bean Sprout and Edamame Nests
By S. Duquet
2 C bean sprouts, rinsed and drained
1/2 C shelled edamame, heated through (quick boiling or steaming for 5 minutes)
Bean Sprout Dressing Ingredients:
1/3 C rice wine vinegar
1/2 tsp Chinese 5 spice powder
2 tsp agave
Edamame Seasoning Ingredients:
1 tsp tamari (or soy sauce)
1 tsp black sesame seeds
1/4 tsp black pepper (or more if your would like)
Make it Happen:
~Whisk together dressing ingredients in small bowl.
~Place bean sprouts in medium sized bowl and pour dressing over top, mix thoroughly.
~In separate bowl, mix edamame with tamari, black sesame seeds and black pepper.
~Stack bean sprouts on small plate into four, nest sized, 1/2 C servings. Top each with 1/8 C seasoned edamame.
This dish is tart and tangy and crisp. The sprouts are bright and the Edamame are nutty and rich. It is a nutritional powerhouse disguised in a light and airy, fanciful dish.