Germes de soja dans l'huile chaude

Bean sprouts are common ingredients in many Asian cuisines and are often found used in salads. The most common come from mung beans, which are sprouted commercially under specific light-dark conditions. They are exposed to light for only 4 hours per day, spending the remainder in the dark. They are ready for consumption in about a week. Bean sprouts are a good source of digestive enzymes, which are essential for the dietary breakdown of protein, carbohydrates and fat. Although they are most often served raw, you can cook bean sprouts using a variety of methods.

Infos supplémentaires

Évaluer:
5.00
Niveau de difficulté:
facile
Portion:
2 - 4
Temps de préparation:
10 minutes
Temps de cuisson:
5 minutes

Ingrédient

250-300 grammes de germes de soja
1-2 carottes
1-2 grands piments rouges
1/2 cuillère à soupe de poivre du Sichuan
1 cuillère à soupe de huile de sésame
1/2-1 petit cuillère de sel (remplaçant: sauce de soja)
feuilles de coriandre
2 cuillères à soupe de huile alimentaire
 
 

Préparer les ingrédients.

 
 

Réclame

Kotányi parraine COOKLE.AT cette année avec beaucoup d'épices différentes.

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