Moyashi to satsumaage no itamemono / stir-fried bean sprouts and deep-fried fishcake

A light and satisfying stir-fry featuring crispy bean sprouts. Satsumaage fishcake adds a nice flavor and contrasting texture as do shiitake mushrooms, while nira garlic chives chime in with their punchy taste as egg mellows it down ... The recipe below features soybean sprouts, but mung bean sprouts work great, too. See notes for some tips when using mung bean sprouts.

1/2 of recipe:
120 calories; 9.5 g protein; 6.3 g fat; 6.7 g carbohydrate; 4.2 g net carbs; 152 mg sodium; 113 mg cholesterol; 2.5 g fiber

Shiifuudo to daizu moyashi no kankoku mushi / haemul jjim / steamed seafood and soybean sprouts Korean style

This is a seafood dish, but with lots and lots and LOTS of soybean sprouts! Despite the red look, it is quite mild. Enjoy this medley of seafood and soybean sprouts together with distinctive greens in season! 

1/4 of recipe:
206 calories; 27.0 g protein; 3.6 g fat; 14.3 g carbohydrate; 6.4 g net carbs; 363 mg sodium (when using shoyukoji made with 50% reduced-sodium soy sauce); 172 mg cholesterol; 7.9 g fiber

Daizu moyashi yakisoba / fried noodles with soybean sprouts

Soybean sprouts stay relatively crispy, making this yakisoba dish look and feel much bigger than it really is. Crunchy soybeans are an additional plus for the overall texture.

Daizu moyashi no bataa shoga itame / soybean sprouts stir-fried in butter, flavored with ginger and soy sauce

A small amount of butter adds a soft rich taste to this simple daizu moyashi dish.

Daizu moyashi no misoshiru / miso soup with soybean sprouts

Daizu moyashi become somewhat sweet from sauteing and simmering while covered. Sauteing with sesame oil adds a soft rich taste, which is countered by a sprinkle of straightforwardly spicy ichimi chili pepper at the very end.