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Marcel's Site

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arrow.gifBeing a vegetarian

Spicy Recipes

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arrow.gifChinese Noodles
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arrow.gifBean Sprouts
arrow.gifSweet/Sour Vegetables
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Oriental Diet

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Seasonal Periods

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Spicy Recipes Bean Sprouts

Bean Sprouts


Mung beans for food are used largely as sprouts. The dry beans are soaked overnight, then placed in a colander in a warm, dark place. Wash bean sprouts two to three times a day with lukewarm water. Sprouts should be moist at all times.

Sprouts can be used after about 5 days. After sprouts are ready, place them in a refrigerator for about 2 days. This procedure will increase the vitamin C content of the sprouts.

Wash and drain sprouts and use them in salads, soups and mixed vegetables. Do not cook them for too long otherwise the vitamin C content diminishes considerably.


Bean Sprouts with Carrots à la Marcel
(Vegetarian, Serves 4)


  • 1 large, chopped onion
  • 4 garlic cloves, crushed
  • 300g bean sprouts
  • 100g carrots, shredded
  • 4 fresh or dried chilies or chili powder
  • 1 tablespoon fresh ginger, finely shredded
  • 1 teaspoon sesame oil
  • 1 teaspoon black pepper
  • fresh parsley, chopped
  • olive oil
  • soy sauce


Wash and prepare all vegetables. Shred the carrots, ginger and chop the parsley and onion.

Place a wok or frying pan over medium-high heat. When it is hot enough add some olive oil. When the oil begins to smoke, add the onion, garlic and the ginger, stir-fry for 1 minute.

Add the carrots and chilies (or chili powder), stir-fry for 4 minutes over medium-high heat.

Stir briefly, then add 1 glass of water, sprouts, parsley, black pepper, soy sauce, and sesame oil. Reduce heat to simmer covered for about 1 - 2 minutes

Transfer carefully to a serving plate and sprinkle with parsley and freshly ground black pepper.

Serve immediately with pasta or rice together with fresh cottage cheese.


Have a good day!

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