CookPal AI
recipe image

Komatsuna and Bean Sprout Wakame Namul

Coût $5, économiser $10

Source: Recommended by CookPal

  • 10 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 200g bean sprouts
    • 100g komatsuna (Japanese mustard spinach)
    • 2 tbsp dried wakame

  • Seasonings

    • 🧂 1/3 tsp salt
    • 1/2 tsp chicken stock powder
    • 1/2 tbsp sesame oil
    • Pinch of pepper

ÉTAPES

1

Wash the bean sprouts and komatsuna thoroughly. Cut the komatsuna into 3-4 cm pieces.

2

Soak the dried wakame in water for 5 minutes to rehydrate, then drain.

3

Blanch the bean sprouts and komatsuna in boiling water for 1-2 minutes, then drain and cool under cold water.

4

Combine the bean sprouts, komatsuna, and wakame in a mixing bowl.

5

Add salt, chicken stock powder, sesame oil, and pepper to the bowl. Toss well to coat evenly.

6

Serve the namul in a dish and enjoy.

NUTRIMENTS

Par portion

🔥

80

Calories

  • 3g
    Protéines
  • 6g
    Glucides
  • 4g
    Graisses

💡 Astuces

Use fresh bean sprouts and komatsuna for the best flavor and texture.Rehydrate wakame just before use to maintain its freshness.This dish pairs well with rice or as a side to grilled meat or fish.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.