bean sprout

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  • noun

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any of various sprouted beans: especially mung beans or lentils or edible soybeans

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Betsy Beansprout's Bird-Watching Guide, intended for early- to middle-grade children, is Amber Elmore's answer to this question.
The Beansprout Child Care Resource & Referral Network.
Stir the dressing through the beansprout mixture and chill until ready to serve, stirring occasionally.
SCIENTISTS suffered a big setback in their hunt for the source of a lethal E.coli outbreak yesterday when tests on beansprouts proved negative.
Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for one minute, then divide between serving bowls.
Vietnamese vermicelli bowl Ingredients to serve 4: Fresh ginger, red miso paste, 200g purple sprouting broccoli, 400g vermicelli noodles, beansprouts, 3 limes, soy sauce, fresh coriander, 1 cucumber, 1 red chilli, salted peanuts, olive oil.
Put your spiralizer to good use and treat yourself to a simple, flavourful dinner 1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted dry and any long strands cut in half 1 rump steak (200-250g) 2 tsp groundnut oil or sunflower oil 100g beansprouts Small pack coriander, leaves picked FOR THE DRESSING 1 garlic clove, crushed 1 tbsp fish sauce 1 tbsp soft brown sugar 1/2 lime, zested and juiced 1 red chilli, finely chopped (deseeded if you like) 1 Mix all the dressing ingredients, stirring until the sugar has dissolved.
For 1 litre, I would add 3 or 4 cubes 8 spring onions, sliced diagonally 1 small fresh red chilli, finely chopped 2 cloves garlic, crushed 2tbsp fish sauce 1tbsp palm sugar or caster sugar Salt and pepper 1 small Specially Selected Pork fillet (about 350g), free of silver skin and any fat 200g cooked rice vermicelli or noodles 200g beansprouts 1 small bunch of coriander 1 small bunch of Thai or any fresh basil 10 fresh mint leaves 2 large limes, juiced DIRECTIONS Place the stock (or water and cubes) into a large saucepan and heat until just simmering.
Add the pepper, carrot and beansprouts and cook for another minute, then add the cooked chicken and prawns and stir well to combine.
"As a result, the carrot ribbons, beansprouts, and shredded cabbage remain crunchy and almost salad-like, while the dressing makes sure the dish remains hot in flavour, if not in temperature."
INGREDIENTS 3 eggs, beaten Pinch of curry powder Sesame oil 1/4 carrot, cut into matchsticks 1/2 spring onion, cut into strips A few beansprouts Drizzle of soy sauce Salt and pepper METHOD 1.
gado INGREDIENTS 1kg Charlotte potatoes, halved 2tbsp olive oil 1tsp sea salt 240g green beans 300g beansprouts A handful of fresh coriander, to serve For the dressing: 50g crunchy peanut butter 80ml coconut milk 30ml lime juice 1 1/2tbsp soy sauce 1 fresh red chilli, grated 2.5cm ginger, grated gado SERVES 2 METHOD 1.
Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
Ingredients 2 tbsp sesame oil 1 lime, half juiced, half cut into wedges to serve 1/4 red cabbage, shredded 1/2 red chilli, thinly sliced 1 yellow pepper, cut into strips 100g beansprouts (make sure they are the ready-to-eat variety) 30g peanuts, toasted and roughly chopped 2 x 2cm-thick tuna steaks 2 tbsp sesame seeds