Bean Sprouts ... what to do with them?
Whenever I make Pad Thai, I always have about a pound of bean sprouts to use up in a couple of days, before they go bad.
Usually, I make hot and sour soup, because I have things in the pantry to make it with. Like a can of bamboo shoots. Dried seaweed I can rehydrate in five to ten minutes. And diced tofu in the freezer, where I keep it for a quick pot of miso soup. I THOUGHT about making chop suey but, I didn't have any protein thawed and limited time available, about half an hour.
Of course, summer rolls (the ones with the rice paper you have to soak) or egg rolls are a possibility too, but you have to plan ahead for them. And then there's the frying with the latter.
What do YOU do with your bean sprouts if you buy them?
Usually, I make hot and sour soup, because I have things in the pantry to make it with. Like a can of bamboo shoots. Dried seaweed I can rehydrate in five to ten minutes. And diced tofu in the freezer, where I keep it for a quick pot of miso soup. I THOUGHT about making chop suey but, I didn't have any protein thawed and limited time available, about half an hour.
Of course, summer rolls (the ones with the rice paper you have to soak) or egg rolls are a possibility too, but you have to plan ahead for them. And then there's the frying with the latter.
What do YOU do with your bean sprouts if you buy them?