Bean Sprouts and Salad and Stock, Oh My!

Don’t know what to make for lunch? Serve up mung bean sprout salad. And this homemade chicken stock can be used in lots of recipes. Enjoy these recipes by Rachel Wong, RDN, CSO, LD, an oncology dietitian at Georgetown Lombardi Comprehensive Cancer Center in Washington, D.C.

Mung Bean Sprout Salad

INGREDIENTS

• 1⁄2 pound mung bean sprouts, rinsed

• 1 to 2 green onions, chopped

• 1⁄2 tablespoon toasted white sesame seeds

DIRECTIONS

• 1 clove garlic, minced

• 1 tablespoon toasted sesame oil

• 1⁄4 teaspoon kosher salt, or to taste

1. Bring 6 cups of water to a boil, add the mung bean sprouts and blanch for 11⁄2 minutes.

2. Pour the sprouts into a colander and rinse under cold water.

3. Allow the sprouts to drain for 5 minutes, then squeeze out any

excess water.

4. Place the sprouts in a medium bowl, then add the remaining ingredients.

Mix well and serve at room temperature or chilled.

Homemade Chicken Stock

INGREDIENTS

• Leftover bones and skin from 2 rotisserie chickens

• 2 to 3 celery stalks, cut in half

• 1 large onion, quartered

• 2 cloves garlic

• 2 large carrots, peeled and cut into half

DIRECTIONS

• 1 bunch parsley with stems • 2 to 3 stalks of scallion

• 2 bay leaves

• 8 to 10 peppercorns

• 10 sprigs of fresh thyme

• 1⁄2 tablespoon ground turmeric

• 1 to 2 teaspoons of salt, or to taste

1. Place all ingredients in a large 8- to 10-quart stockpot and add cold water to cover 1 inch above ingredients. Bring to a boil, then reduce the heat to low and simmer uncovered for 4 to 6 hours. Add additional water as needed to keep ingredients covered.

2. Every 2 hours, check the broth and skim off and discard any froth or “scum” on the top.

3. After 4 to 6 hours of simmering, remove and discard as much of the solids as possible using a slotted spoon or spider ladle, and then strain the broth through a fine mesh strainer or cheesecloth into another container. Discard any solids that remain.

4. Cooling and storage: The pot of stock should be cooled quickly to avoid bacterial growth. Place the pot in an ice bath and add ice as needed to cool the stock to 70 degrees Fahrenheit within 2 hours. Once cooled, the stock can be divided and stored in the refrigerator for 4 days or in the freezer for 2 to 3 months.