Komatsuna and Bean Sprout Wakame Namul

Name: Komatsuna and Bean Sprout Wakame Namul
Total time: 10 min
Yield: 2 份量
Ingredients: 200g bean sprouts; 100g komatsuna (Japanese mustard spinach); 2 tbsp dried wakame; 🧂 1/3 tsp salt; 1/2 tsp chicken stock powder; 1/2 tbsp sesame oil; Pinch of pepper

成本 $5, 保存 $10

來源: Recommended by CookPal

10 Min
2 份量
$5

Komatsuna and Bean Sprout Wakame Namul

成本 $5, 保存 $10

來源: Recommended by CookPal

10 Min
2 份量
$5

食材

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

步驟

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

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

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

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

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

Serve the namul in a dish and enjoy.

營養成分

每份

🔥

卡路里

3g
蛋白質
6g
碳水化合物
4g
脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。