Saturday, June 30, 2012

About Bean Sprouts

My daughter planned to spend sometime at public library close to her apartment.  She asked if I'd like to join her. Yes!!  Of course I'd like to.   It has been quite a while since my last visit to the library.  I love books and I love reading them.  I wish I have the ability to read fast like a bionic reader that I am able to read in seconds and all the knowledge stays in my memory file, use them when I need. Argggh...aging is not helping!  I need power to fight aging! I am having huge problems reading books...whoaa.. My eyes are still recuperating from four surgeries I had in March till May and go very slowly.  Hey! I don't want just to stop from there.. I am going to read it is.  I will beat the weakness.  So, this is one of the knowledge I read today and I'd like to share it to everyone.  

It is about bean sprouts.  Bean sprouts .. The food value of beans skyrocket as they sprout, making them among the most vital and nutrition-packed of foods. Sprouting beans greatly multiplies their levels of vitamins C, E and all of the B group. Their proteins become extremely digestible and their starches turn to sugar, making them pleasantly sweet. Minerals enzymes and fiber combine to make bean sprouts a super food, yet they are low-calories. Moreover, sprouted beans are a very economical addition to the diet.... Said Yamuna Devi the Indian Vegetarian Chef in her book.

Bean sprouts that are freshly germinated beans which have sprouted a small stalk.  The sprouts can appear green if sprouted exposed to sunlight or remain white if sprouted in the dark.  There are several kind of beans that you can use to make bean sprouts such as mung beans or kacang hijau.  Bean sprouts can be consumed in many different ways and relatively calorie-sparse food.  So they can be eaten  in large potions without worrying.  

Stir fried bean sprouts..... you will need the followings:

4 cups bean sprouts
1 carrots (cut and sliced thinly like match sticks)
2 shallots (sliced)
1 garlic (sliced)
1 red fresh chilli (sliced)
1 tablespoon vegetable oil
1/2 lb shrimps (shelled)
Salt to taste

How to cook:

1.   Medium heat the wok then add vegetable oil.
2.   When the oil is hot, add in chilli, shallots, garlic for a few minutes.
3.  Add in shrimps, carrots and salt to taste.  Mix well.  When the shrimps turn pink, add in the bean sprouts.  Turn off the heat and serve with warm brown rice.  Of course you may use white rice but brown rice is healthier.

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