beansprouts

Translations
fazolové klíčky
bønnespire
pavunidut
klice graha
豆もやし
콩나물
böngroddar
ถั่วงอก
giá đỗ

beansprouts

[ˈbiːnˌspraʊts] beanshoots [ˈbiːnˌʃuːts] nplgermogli mpl di soia

beansprouts

بَرَاعِمُ الفُوْل fazolové klíčky bønnespire Sojabohnensprossen φύτρες judías germinadas, soya germinada pavunidut germes de soja klice graha germogli di fagiolo 豆もやし 콩나물 taugé bønnespirer kiełki broto de feijão, rebento de feijão проростки бобов böngroddar ถั่วงอก fasulye filizi giá đỗ 豆芽
Mentioned in ?
References in periodicals archive ?
Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
Ingredients 2 tbsp sesame oil 1 lime, half juiced, half cut into wedges to serve 1/4 red cabbage, shredded 1/2 red chilli, thinly sliced 1 yellow pepper, cut into strips 100g beansprouts (make sure they are the ready-to-eat variety) 30g peanuts, toasted and roughly chopped 2 x 2cm-thick tuna steaks 2 tbsp sesame seeds
Then they add noodles, sliced pork, a boiled egg and vegetables including beansprouts and spring onions.
Ingredients For the chicken satay: 2 tbsp Lyle's Black Treacle 100g crunchy peanut butter 4 tbsp sweet chilli sauce 1 tbsp light soy sauce 1 tbsp lemon juice 500g skinless chicken breasts, cut into chunks For the salad: 1 tsp Lyle's Black Treacle 2 tbsp olive oil 1 tbsp lemon juice 1 tsp Dijon mustard 1 carrot, pared into strips 8 radishes, sliced 3 spring onions, thinly sliced 1 little gem lettuce, shredded Handful of beansprouts Salt and freshly ground black Method 1.
Succulent satay skewers Week (serves 4) 30-with tasty Ingredients For the chicken satay: 2 tbsp Lyle's Black Treacle 100g crunchy peanut butter 4 tbsp sweet chilli sauce 1 tbsp light soy sauce 1 tbsp lemon juice 500g skinless chicken breasts, cut into chunks For the salad: 1 tsp Lyle's Black Treacle 2 tbsp olive oil 1 tbsp lemon juice 1 tsp Dijon mustard 1 carrot, pared into strips 8 radishes, sliced 3 spring onions, thinly sliced 1 little gem lettuce, shredded Handful of beansprouts Salt and freshly ground black pepper To make the satay sauce put the black treacle into large nonmetallic mixing bowl with peanut butter, chilli sauce, soy sauce and lemon juice.
Beansprouts are popular, though I switched these for alfalfa shoots as I find beansprouts always taste a bit musty.
Toss in the noodles, vegetables, beansprouts and spring onions to warm through.
Jimmy Doherty (left) looks at all-year mushroom growing while Matt Tebbutt studies bacteria in raw beansprouts.
225g beansprouts | 110g sliced mangetout | 150g (uncooked) medium egg noodles, straight to wok | 1tbsp Thai fish sauce | 1/2 tsp artificial sweetener | 1 level tsp of paprika | 2tbsp fresh coriander and lime wedges to serve.
Slow cooker beef hotpot (serves 4) INGREDIENTS: 1 onion, chopped; 2 carrots, in 1cm/'in slices; 1tbsp vegetable oil; 800g/1lb 12oz beef brisket, in matchbox-size cubes; 5 garlic cloves, crushed; 5cm/2in piece root ginger, grated; 1 fat red chilli, shredded; 2tbsp light muscovado sugar; 1tbsp miso paste, optional; 6tbsp light soy sauce; 300ml/' pint beef stock; 1tsp sesame oil, plus more to serve; 2 bunches spring onions, trimmed then cut into finger-length pieces; few handfuls fresh beansprouts METHOD: Place onion and carrots into a slow cooker.
To assemble the salad, season the bulgur wheat and add the vegetables, spring onions, beansprouts, mint, garlic and chervil, if using.