Kathy's Bean Sprout Salad
Recipe: #16823
January 18, 2015
Categories: Salads, Shrimp, Asian, Chinese, 5-Minute Prep, Gluten-Free, Low Calorie, Low Fat, No Eggs, Non-Dairy, Salad Dressing, more
"Kathy is my sister. She & her DH have lived & spent a lot of time in the orient. He was raised there as his Dad was a marine biologist doing research for the US Navy in Taiwan. I asked her to give me a selection of her favorite recipes for an oriental meal & this very low-calorie easy-fix was the salad course she selected from her "Wei-Chuan Cookbook" by Huang Su Huei. Enjoy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (129.4 g)
- Calories 53
- Total Fat - 1.4 g
- Saturated Fat - 0.2 g
- Cholesterol - 8.9 mg
- Sodium - 731 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.1 g
- Sugars - 5.4 g
- Protein - 4.5 g
- Calcium - 20.8 mg
- Iron - 1.1 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put sprouts on serving dishes. Top w/shrimp (if using) & green onions.
Step 2
Mix remaining ingredients in small bowl & drizzle over top (May also put all the ingredients into a large bowl, mix well & then plate to serve).
Tips
- No special items are required
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to rinse the bean sprouts to remove any dirt or debris.
- If you can't find dried shrimp, you can substitute with fresh shrimp.
- For the bean sprouts, substitute with sugar snap peas for a crunchier texture. The benefit of this substitution is that it adds a different texture to the salad, making it more interesting and enjoyable.
- For the dried shrimp, substitute with toasted sesame seeds for a nutty flavor. The benefit of this substitution is that it adds a delicious nutty flavor to the salad without adding additional calories.
Asian-Style Bean Sprout Salad Replace the sesame oil with 1 tablespoon of peanut oil, the vinegar with 1 tablespoon of rice vinegar, and the soy sauce with 2 tablespoons of teriyaki sauce. Add 1/2 teaspoon of garlic powder and 1 teaspoon of grated ginger to the dressing. Top with 1/4 cup of toasted sesame seeds before serving.
Szechuan Chicken: A classic Chinese dish featuring chicken stir-fried with a spicy Szechuan sauce and vegetables. The spiciness of the Szechuan sauce complements the subtle flavors of the bean sprout salad, making it the perfect accompaniment for an oriental meal.
Egg Fried Rice: A simple and delicious side dish that is a perfect complement to Szechuan Chicken. The subtle flavors of the egg and rice blend together to create a savory flavor that pairs perfectly with the spicy Szechuan sauce. It's a great way to round out the meal with a flavorful and filling side dish.
FAQ
Q: What type of shrimp is used in this recipe?
A: Dried shrimp is used in this recipe. It is optional, but authentic.
Q: Can this recipe be made with fresh shrimp?
A: Yes, this recipe can be made with fresh shrimp instead of dried shrimp. However, the flavor may be slightly different.
1 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: The Wei-Chuan Cookbook was written by Huang Su Huei, a famous Taiwanese author who is known for her popular recipes based on traditional Chinese dishes.
Fun Fact 2: Kathy's Bean Sprout Salad is a popular dish in Taiwan and is often served as an appetizer or side dish at traditional Chinese restaurants.