Sweet-Sour Beans And Sprouts(5 Servings)
Sweet-sour beans and sprouts offer a vibrant blend of fresh green beans, crunchy bean sprouts, and tangy flavors from vinegar and soy sauce. This dish is perfect as a light side or healthy appetizer, appealing to those who enjoy crisp textures and balanced sweet-sour notes in their meals.
Ingredients
Instructions
- Steam or boil green beans and bean sprouts until just tender.
- Saute chopped onions in vegetable oil until golden.
- Add white vinegar, soy sauce, sugar, salt, and cooking liquid from the vegetables to the onions.
- Add the cooked green beans and bean sprouts to the mixture, stirring to combine and heat through.
- Serve hot, saving any remaining liquid.
Tips & Substitutions
For a more vibrant dish, consider adding sliced bell peppers or carrots along with the green beans. If you're out of white vinegar, apple cider vinegar works well as a substitute. For a gluten-free version, use tamari instead of soy sauce. Make sure not to overcook the beans and sprouts; they should be tender yet crisp for the best texture.
Serving Suggestions
Serve the Sweet-Sour Beans and Sprouts as a side dish with grilled proteins like Shoyu Chicken or alongside a bowl of rice for a complete meal. It pairs beautifully with Asian-inspired dishes and can also be enjoyed as part of a vegetarian spread. For added texture, sprinkle with sesame seeds before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat with a splash of water to maintain moisture, or microwave in short intervals, stirring occasionally. This helps retain the crunch of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet-Sour Beans And Sprouts(5 Servings) contains roughly 98 calories, with 2g protein, 23g carbohydrates, and 1g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1418mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans, but remember to thaw and drain them before cooking to avoid excess water in the dish. They may cook faster than fresh beans, so keep an eye on them while steaming or boiling.
What can I substitute for bean sprouts?
If bean sprouts are unavailable, you can use shredded cabbage or thinly sliced snap peas to add crunch. They will provide a similar texture and absorb the flavors of the dressing well.
Is this recipe suitable for meal prep?
Absolutely! This dish can be made ahead of time and stored in the fridge. Just keep the sauce separate until you're ready to serve to maintain the freshness of the vegetables. It's a great option for quick meals during the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).