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Marinated Spinach Banchan and Bean Sprout Banchan

Marinated Spinach Banchan and Bean Sprout Banchan

Get Ready

Servings: Serves 6

Prep Time: 8 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

1 teaspoon Sesame seeds (Spinach)
2 ( 5oz.) pkgs Nature's Place Organic baby spinach (Spinach)
1 each garlic clove, sliced (Spinach)
1/2 teaspoon sugar (Spinach)
1 1/2 tablespoons reduced-sodium soy sauce (Spinach)
1/2 teaspoon toasted sesame oil (Spinach)
1 pinch Crushed red pepper flakes (optional) (Spinach)
6 oz bean sprouts (Bean)
1 tablespoon reduced-sodium soy sauce (Bean)
2 teaspoons toasted sesame oil (Bean)
2 teaspoons rice vinegar (Bean)

directions:

1. Prepare the spinach. Bring a large pot of water to a boil over high heat. While water heats, toast the sesame seeds in a small skillet over medium heat. Watch carefully, as they go from barely toasted to burnt very quickly. Remove from heat just as they just begin to turn golden, about 3 to 4 minutes. Set aside.
2. When water comes to a boil, add spinach. Blanch for 2 minutes, then transferspinach to a sieve using a slotted spoon. (Do not empty the pot of water, as you'll use it for the sprouts.) Use a spoon to press as much water as possible out of the spinach, then coarsely chop the spinach and place in a medium bowl.
3. In a small bowl, combine garlic, sugar, soy sauce, sesame oil, and red pepper flakes if using, stirring until sugar dissolves. Pour the dressing over the spinach and stir to combine. Let stand at room temperature, stirringoccasionally, until spinach is cool, about 10 minutes; then refrigerate until chilled, about 25 to 30 minutes. Serve chilled, sprinkled with reserved toasted sesame seeds.
4. Prepare the bean sprouts. Bring the same pot of water back to a boil and add the bean sprouts. Blanch for 2 minutes, then drain well and place sprouts in a medium bowl.
5. In a small bowl, combine soy sauce, sesame oil, and rice vinegar, stirring until combined. Pour the dressing over the sprouts and toss to mix. Let stand at room temperature, stirring occasionally, until sprouts are cool, about 10minutes; then refrigerate until chilled, about 25 to 30 minutes. Serve chilled.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients coupon
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1 teaspoon Sesame seeds (Spinach)  
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2 ( 5oz.) pkgs Nature's Place Organic baby spinach (Spinach)  
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1 each garlic clove, sliced (Spinach)  
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1/2 teaspoon sugar (Spinach)  
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1 1/2 tablespoons reduced-sodium soy sauce (Spinach)  
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1/2 teaspoon toasted sesame oil (Spinach)  
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1 pinch Crushed red pepper flakes (optional) (Spinach)  
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6 oz bean sprouts (Bean)  
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1 tablespoon reduced-sodium soy sauce (Bean)  
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2 teaspoons toasted sesame oil (Bean)  
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2 teaspoons rice vinegar (Bean)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 45 kcal (2%)
Calories from Fat 18 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 200 mg (8%)
Total Carbohydrates 4 g (1%)
Dietary Fiber 2 g (8%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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