Tender bean sprouts require only gentle cooking.
Bean sprouts do not require much cooking to be edible, but the wet, warm conditions in which they are grown can be breeding grounds for microbes. Bean sprouts are safest when cooked somewhat. Steaming and blanching are two of the most common methods for cooking bean sprouts. Steaming prevents the sprouts from losing any nutrients in the cooking process, while blanching cooks them more quickly while still minimizing nutrient loss. Add this to my Recipe Box.
Instructions
Steaming
1. Bring a pot of water to a boil. Place a bamboo or metal steamer basket insert in the pot before boiling. If using an electrical steamer, plug it in, add water and turn it on according to the manufacturer's instructions.
2. Add the bean sprouts to the steamer basket. Whether you are using a basket insert or an electrical steamer, the bean sprouts go in the basket above the water.
3. Reduce the water to a simmer, if using a stove top steamer.
4. Place the lid on the pot or electrical steamer. Steam the bean sprouts for two to three minutes and remove them from the steamer.
Blanching
5. Set a colander inside your sink basin.
6. Bring a very large pot of water to a full, rolling boil.
7. Add the bean sprouts and boil for them 30 seconds.
8. Remove the pot from the heat and strain the bean sprouts by pouring the contents of the pot into the colander.
9. Plunge the bean sprouts into a large bowl of ice water.
10. Drain the bean sprouts once more in the colander.
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