International Sprout Growers Association
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Make a Meal Out of Sprouts!
| Scallops on Wilted Pea Shoots | |
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Ingredients SCALLOPS:1 Tablespoon good olive oil 2 Tablespoons butter 1 onion, chopped 2 cloves garlic, minced 1 pound sea scallops ¼ cup white wine or sherry WILTED PEA SHOOTS: 1 tablespoon good olive oil 2 tablespoons butter 6 ounces pea shoots, cut in half Salt & pepper to taste |
Preparation Heat olive oil and butter in a large skillet or wok. Add onion and garlic and sauté on medium heat until onions are golden brown, stirring often. Add the scallops and sauté until browned and lightly cooked. Toss in wine or sherry and raise heat to boil quickly; then immediately turn off heat and remove contents from hot pan. Heat olive oil and butter in a medium sized skillet. Toss in pea shoots and let cook in oil and butter, flipping gently with a spatula just until wilted. Divide pea shoots onto two deep plates. Place half of scallops on each pile of pea shoots, and spoon on onion, garlic, wine sauce. |
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Recipe serves 2 Wilted pea shoots can be eaten alone as a delicious vegetable. |
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| Sliced Port Rolls and Bean Sprouts By Mrs. Kawakami* |
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Ingredients Thinly sliced pork, 10 slicesBean sprouts, 300 g Green asparagus, 10 pieces Broccoli Sprouts, 1 pack Salt and pepper, to taste Sauce: Mayonaise, 1/4 cup mustard, 2 Tbsp. |
Preparation Click here to see a video of Mrs. Kawakami preparing this delicious sprout meal. |
| *Mrs. Kawakami, author of many cookbooks and Food coordinator for Daisey Group in Japan, prepared many dishes for the ISGA Convention's Sprout Fest Luncheon in May 2010. Her recipe booklet can be found at www.isga-sprouts.org/convention/SumiyoKawakamirecipebook.pdf and includes this recipe. | |
Tomorrow's Layered Salad
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Ingredients 10 ounces spinach, cleaned, pieced (300 g)4 ounces alfalfa sprouts (125 g) 4 eggs, hard boiled, chopped 1 bunch scallions, chopped (including tops) 1 pound bacon, cooked and crumbled (500 g) 10 ounces tiny frozen peas, cooked (300 g) 2 teaspoons sugar (10 ml) 1 cup Swiss cheese, grated (250 ml) salt & pepper to taste Dressing: 1-1/2 cups sour cream (375 ml) 1-1/2 cups mayonnaise 375 ml |
Preparation In a 10" x 13" glass pan, using half the ingredients, layer spinach, sprouts, eggs, scallions, bacon and peas. Sprinkle with sugar, salt and pepper. Frost with half the dressing. Repeat. Garnish with cheese. Cover with plastic wrap and refrigerate overnight. Recipe serves 8. |
Oriental Salad
Chinese New Year Special!
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Preparation: 3/4 cup mayonnaise (175 ml) 1 tablespoon lite soy sauce (15 ml) 1 tablespoon lemon juice (15 ml) 3/4 teaspoon powdered ginger (4 ml) 5 ounces BEANSPROUTS (150 g) 1 cup shrimp, cooked 1 cup scallops or crab, cooked (250 ml) 1 cup chow mein noodles (optional) (250 ml) 5 ounces (1 can) water chestnuts, sliced (150 g) 1/4 cup green onions, sliced (50 ml) 1/4 cup celery, finely chopped lettuce leaves (50 ml) For dressing mix mayonnaise, soy sauce lemon juice and ginger. Mix remaining ingredients, except lettuce. Toss with dressing and serve on lettuce leaves. Recipe Serves 6. |
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Beansprouts and Julienned Vegetables
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Preparation: 16 ounces BEANSPROUTS 500 g 1 green pepper, julienned 3 slices cooked ham, julienned 3 stalks green onions, minced 2 eggs 2 tablespoons oil for frying eggs 25 ml Dressing: 3 tablespoons lite soy sauce 40 ml 1 tablespoon oil 15 ml 1 teaspoon vinegar 5 ml few drops sesame oil (optional) Place beansprouts in a bowl and cover with boiling water for 3-5 minutes. Rinse under cold water, drain, and set aside. Prepare green pepper, ham and green onions. Beat eggs and fry in thin sheet. Cut sheet into narrow strips. Toss all ingredients together with dressing. Serves 6 |
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Rice Salad
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Preparation: 2 cups brown rice, cooked in 3 cups of water until tender 1/3 cup of olive oil 1/2 cup of orange juice 1/2 teaspoon crushed red pepper 2 tablespoons of tamari 1 teaspoon salt 2 tablespoons cider vinegar 1 cup chopped pineapple (or canned crushed, undrained) 10 peapods, chopped 3 scallions, minced 1 stalk celery, chopped 1/2 cup raisins 1/2 cup peanuts, chopped 12 ounces BEANSPROUTS While rice is cooking combine all other ingredients. Add to rice, mix well and chill. Pack a cup and a half or two cups of this salad and take it to work with a piece of fruit for a refreshing lunch. Serve it on a bed of alfalfa sprouts or alfalfa with garlic sprouts for an attractive and delicious company lunch. Serves 6 |
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Sandwich Recipes | Salads | Lo-Cal Recipes | Sprouts Italian Style | Sprout Nutrition