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Before you jump to Bean Sprout and Wakame Seaweed Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get people to follow a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically assume that healthy diets call for a great deal of work and will significantly change the way they live and eat. In reality, however, merely making a few minor changes can positively affect day-to-day eating habits.
You can obtain results without eliminating foods from your diet or make huge changes right away. If you desire to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. As you continue your habit of eating healthier foods, you will find that you will not wish to eat the old diet.
Obviously, it’s not at all hard to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to bean sprout and wakame seaweed salad recipe. You can have bean sprout and wakame seaweed salad using 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Bean Sprout and Wakame Seaweed Salad:
- Prepare 1 bag Bean sprouts
- Take 50 grams, rehydrated Wakame seaweed
- You need 1 Boiled egg
- Get 1 tbsp Oyster sauce
- Prepare 2 tsp Mayonnaise
- Prepare 1 tsp Curry powder
- Use 1 Toppings (shrimp, ham, bacon, imitation crab sticks, boiled pork slices, etc.)
Steps to make Bean Sprout and Wakame Seaweed Salad:
- Put the bean sprouts in a heatproof container, cover with plastic wrap and microwave for 2 minutes at 500 - 600 W. Cool with running water, and drain very well.
- Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Roughly chop the egg.
- Mix all the ingredients together except for the toppings.
- For this version I used shrimp. Sprinkle the shrimp with a little sake and katakuriko, blanch in boiling water and season with salt and pepper.
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