Bean Sprouts | Bunbury Farmers Market

Rainbow Stir-fry

Ingredients:
2 cups either chicken thighs or breasts finely sliced
1 bunch spring onions washed & chopped roughly
1 cup fresh bean sprouts
2 red capsicums chopped into 2cm strips
4 yellow squash chopped into bite size pieces
1 bunch of asian vegetables of your choice washed and sliced
½ cup cashews unsalted
2 teaspoons ginger
2 teaspoons garlic
Splash Rice Bran oil
1 teaspoon light soy sauce
1/3 cup Ayam oyster sauce

Method:
Heat oil in wok till smoking, add chicken and stir-fry until white (approx 2 mins). Add all the vegetables and stir till wilting (approx 1 min). Add sauce and nuts at the last second. Serve immediately. *2 cups of mushrooms can be added as an extra ingredient.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Louise Hough’s Thai Beef Salad

Ingredients:
500g Drovers Pastoral rump steak
1 small red onion, finely sliced
2 spring onions sliced diagonally
1/2 red capsicum thinly sliced
1/2 orange capsicum thinly sliced
A good handful of fresh bean sprouts
1cup of fresh cooked green beans or raw sugar snap peas
1 Lebanese cucumber thinly sliced
1/2 cup cooked quinoa grain
3 button mushrooms thinly sliced
Fresh parsley and thinly sliced red chilli to serve

Dressing :
1/4 cup fish sauce
Juice of 1-2 limes
2 cloves garlic, finely grated

Method:
Cook quinoa following packet directions, rub the steak on both sides with oil and season cook until medium rare, rest and slice finely. Place all salad ingredients into a bowl add quinoa and steak. Mix together fish sauce, garlic and lime adjusting to taste pour over beef and salad, Toss well and serve with crusty bread or garlic bread 🙂

Note:
If you like this recipe, remember to like it here and on Facebook to help Louise win the Dinner by Darryl & Terri competition…

Hazel Mann’s Asian Salad

Ingredients:
Long leafed lettuce such as Cos, or your preferred salad greens.
Coriander, tops roughly chopped.
Celery, sliced.
Beetroot, cooked & diced (or sliced).
Red Onion, sliced.
Radish, sliced thinly (red skin left on for a bit of zing).
Mint leaves, roughly chopped.
Rice vermicelli noodles, soaked in boiling water.
Spring Onions, sliced.
Carrot, grated.
Bean sprouts.

Dressing:
Sliced Pickled Ginger – e.g. Obento brand
Put Ginger and juices into a bowl
Stir in
2 tbls Soy Sauce,
2 tbls Fish Sauce
2 tbls Sesame Oil
Serve with the salad

Method:
Put a few whole leaves of lettuce around the edges of a dish, chop up the rest and mix with the remainder of the salad ingredients and arrange on top of the whole leaves in the dish. You can eat it as it is or serve it with your favourite BBQ meat, chicken or fish.

Optional Extras:
Add Lime juice and Zest to Dressing.
Sweeten Dressing with Honey.
Add Chilli to dressing.
Lime quartered as garnish and to squeeze onto salad.
Toast half of the soaked noodles in a non-stick pan until brown and use for garnish.
You can add what you want to this salad : Toasted nuts; Cress; Bamboo Shoots; Corn etc.

Note:
If you like this recipe, remember to like it here and on Facebook to help Hazel win the Dinner by Darryl & Terri competition…