{"id":5568,"date":"2014-02-21T19:57:25","date_gmt":"2014-02-21T19:57:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5568"},"modified":"2014-01-03T20:22:18","modified_gmt":"2014-01-03T20:22:18","slug":"pfannengebratene-bohnensprossen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/21\/pfannengebratene-bohnensprossen\/","title":{"rendered":"Pfannengebratene Bohnensprossen"},"content":{"rendered":"

Zutaten<\/strong>
\n400 g Bohnensprossen
\n3 EL Erdnuss- oder Maiskeim\u00f6l
\n4 Fr\u00fchlingszwiebeln in 2 cm St\u00fccke geschnitten, wei\u00dfe und gr\u00fcne Teile getrennt
\n3 Scheiben Frischer Ingwer
\n1 Priese Salz
\n3 TL Helle Sojasauce – oder
\n2 TL Austernsauce<\/p>\n

Zubereitung<\/strong>
\nDie proteinreichen Sprossen der Mungobohne k\u00f6nnen gekocht oder als Salat gegessen werden. Die Chinesen kochen sie immer, wenn auch nur ganz kurz, damit sie sch\u00f6n knackig bleiben.
\nWenn die Bohnensprossen im K\u00fchlschrank aufbewahrt werden m\u00fcssen, erst kurz vor Gebrauch waschen.
\nDie Wok stark erhitzen, das \u00d6l hineingeben und schwenken. Die wei\u00dfen Fr\u00fchlingszwiebeln anbraten, dann den Ingwer daruntermischen. Die Bohnensprossen dazugeben und unter st\u00e4ndigem Wenden bei guter Hitze 2-3 Minuten pfannenbraten. Das Salz dar\u00fcberstreuen und die gr\u00fcnen Fr\u00fchlingszwiebeln darunterheben. Die Bohnensprossen haben bis dahin wenig Saft ausgeschwitzt und sind folglich noch fest und knackig.
\nAuf einer warmen Platte anrichten, die Sojasauce oder Austernsauce dar\u00fcbertr\u00e4ufeln und servieren.
\nDie Bohnensprossen keinesfalls zu lange kochen, sonst werden sie weich und unansehnlich. Man kann sie auch nicht einfrieren, denn beim Wiedererw\u00e4rmen verlieren sie v\u00f6llig ihren Biss.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 400 g Bohnensprossen 3 EL Erdnuss- oder Maiskeim\u00f6l 4 Fr\u00fchlingszwiebeln in 2 cm St\u00fccke geschnitten, wei\u00dfe und gr\u00fcne Teile getrennt 3 Scheiben Frischer Ingwer 1 Priese Salz 3 TL Helle Sojasauce – oder 2 TL Austernsauce Zubereitung Die proteinreichen Sprossen der Mungobohne k\u00f6nnen gekocht oder als Salat gegessen werden. Die Chinesen kochen sie immer, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[698],"class_list":["post-5568","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-bohnensprossen","item-wrap"],"yoast_head":"\nPfannengebratene 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