606 beanie recipes

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

Crispy spring rolls filled with chorizo, Chinese mushrooms, rice sticks, cabbage, and bean sprouts in an oyster-sesame sauce. Double-fried for extra crunch and served wrapped in lettuce leaves.

Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.

Crisp bell peppers, bean sprouts, and celery stir-fried in sesame oil with tofu, sunflower seeds, and a splash of dry sherry. A light, crunchy Chinese-style vegetarian meal ready in 35 minutes.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Traditional Chinese hot and sour soup with shredded pork, wood ears, black mushrooms, tofu, bamboo shoots, and silky egg ribbons. Thickened with cornstarch and spiced with white pepper and chili oil.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Individual Thai-style pizzas with peanut sauce, Monterey Jack, bean sprouts, shrimp, and green onion on Italian bread shells. A Thai-Italian fusion appetizer in 30 minutes.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Thai-style clay pot shrimp with glass noodles, homemade cilantro-garlic-pepper pesto, ginger, and a savory sauce of fish sauce, oyster sauce, and sesame oil. Fragrant, slurp-worthy, and on the table in an hour.

Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.

Pork and mung bean spring rolls: ground pork stir-fried with bean sprouts and onion, wrapped in egg roll skins, dipped in a Bisquick batter and deep-fried golden. American-Chinese style.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.