Tag Archives: bean sprout

Pork Chop Suey

Authentic and delicious. This Asian meal is memorable, brilliant and I want more NOW ! 🙂

Pork Chop Suey
Pork Chop Suey

4 servings
280 calories per serving

1 c chicken broth
3 T soy sauce
2 T molasses
1/4 t pepper
5 ts cornstarch
2 T oil, divided
1 lb. pork tenderloin, trimmed, halved lengthwise and cut into strips
1 medium onion, sliced thinly
1 medium red or green bell pepper, sliced thinly
3 c bean sprouts (fresh or canned from the asian section of your market)
1 T minced fresh ginger

Mix broth, soy, molasses and pepper. Take 2 T of the mix and stir in cornstarch and set aside. Heat 1 T oil in a non stick skillet and cook pork. Cook 5 minutes to brown it and then place in a bowl and set aside. Add 1 T oil to the skillet and cook onion 3 minutes then add the pepper and cook another 3 minutes. Add bean sprouts and ginger and cook another 3 minutes then add the broth and bring to a boil. Cook 4 minutes and then add cornstarch mix and pork and cook 2-3 minutes to thicken sauce and finish up the pork.

For just 130 calories, add ½ c of chow mein noodles to the side.

Bean Sprout Stir Fry

This is a great low cal side and is perfect alongside an Asian inspired dish. If you can’t find fresh bean sprouts, the canned ones work just fine here !

Bean Sprout Stir Fry
Bean Sprout Stir Fry

4 servings
81 calories per serving

4 cups mung bean sprouts
½ c scallions, sliced
6 t ginger root, minced
2 T garlic, sliced
½ t salt
1 t pepper
1 T oil

Heat oil and stir fry ginger and garlic for 1 minute then add sprouts, scallions, salt and pepper. Continue to cook 2-3 minutes then serve.

Vegetable Eggrolls

I just made these again recently – what a great recipe ! I had the wrong calorie count on them and a reader helped me realize that – but I have updated taking into account the calorie count of the most popular brand of eggroll wrappers.

These eggrolls will soon be on your favorites list. Add 1/4 c duck sauce to the side for just an extra 60 calories. If you’re in the mood for some seafood try adding some cooked popcorn shrimp.

These make a great side dish, stand alone lunch, appetizer – – very, very versatile !

Vegetable Eggrolls
Vegetable Eggrolls

6 servings
162 calories per serving (1 serving = 2 rolls)

12 square eggroll wrappers (available in all grocery stores)
2 c shredded cabbage
1 c chopped onions
1/2 c shredded carrots
1/2 chopped bean sprouts (canned are fine)
1/2 c chopped celery
1/4 c low sodium soy sauce
2 T minced garlic
Salt and pepper to taste
1/2 t onion powder
1/2 t garlic powder

Preheat oven to 350 degrees. Place all the ingredients other than the wrappers in a frying pan sprayed with Pam and cook on medium high heat, stirring often, for 15 minutes or until vegetables are softened a good amount.

Spray a cookie sheet with Pam. Work with just a couple of wrappers at a time. Place wrappers on a DRY surface and place 2 spoonfuls of filling on each. Dip your finger in water and moisten all 4 edges of the wrapper. Fold sides in toward the middle. Then roll bottom up and around rolling until you have a fully done roll.

Here’s the filling mix:

Eggroll Filling
Eggroll Filling

Here’s a great instructional site with pictures that shows you how to quickly roll an eggroll

And here’s a video I just made so you can see how it’s done – it’s so easy !!

Seal the outside edge with a wet finger and place roll on the baking sheet. Finish up the rest of the rolls. Once all the rolls are complete, spray the tops with Pam. Bake 20-25 minutes or until the tops are golden brown.

Korean Bean Sprout Salad

Serve next to just about anything !

Korean Bean Sprout Salad
Korean Bean Sprout Salad

6 servings
68 calories per serving

1 lb. fresh bean sprouts
1 T sesame seeds, toasted
1 T sesame oil
2 T soy sauce
1 1/2 T finely chopped scallions
1 1/2 T sugar
1 small clove garlic, finely minced
1 t salt

Place sprouts in boiling salt water for 3 minutes. Drain and run under cold water to stop the cooking process. Add all other ingredients and mix well. Chill at least ½ hour.

To toast sesame seeds, just stir fry them for a few minutes in a hot skillet.

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