3-to-4 minutes
3. Make an out-of-the-box side dish of boiled bean sprouts. Boil them until they are tender--2-to-3 minutes. Drain them and mix in sesame seeds, garlic powder and chili powder, along with a little salt. Alternately, omit the salt and add a little soy sauce or teriyaki sauce. Add the sprouts and cook them for 3-to-4 minutes. Add chopped green onions and grated carrots and cook them for 1 minute longer. Add soy sauce and rice wine. 1 Soak the beans for at least 8 hours or overnight. 2  Drain the soaking water. 3  Add the beans to a colander and then let them sit and sprout, making sure to rinse them every 8 - 12 hours. 1 Drain the soaking water. 2  Add the beans to a colander and then let them sit and sprout, making sure to rinse them every 8 - 12 hours. 3  Once the beans are sprouted, they are ready for cooking. 4  Add the kombu and beans to a large stock pot. Heat olive or peanut oil in a wok. Add the sprouts and cook them for 3-to-4 minutes. Add chopped green onions and grated carrots and cook them for 1 minute longer. Add soy sauce and rice wine. Sprinkle the combination with bouillon powder and stir everything together. Add the sprouts and cook them for 3-to-4 minutes. Add chopped green onions and grated carrots and cook them for 1 minute longer. Add soy sauce and rice wine 3. Place the Brussels sprouts in the boiling water and cook them for 10-15 minutes. Cook them until they're tender -- when they're ready, you should be able to stick a fork in them. 5. Roast the Brussels sprouts for 35-40 minutes or until they're tender. After 30 minutes, start checking to see if they're tender by piercing them with a fork. Shake the pan from time to time to ensure that they cook more evenly. 1 Add the beans to a colander and then let them sit and sprout, making sure to rinse them every 8 - 12 hours. 2  Once the beans are sprouted, they are ready for cooking. 3  Add the kombu and beans to a large stock pot. 1 Drain the soaking water. 2  Add the beans to a colander and then let them sit and sprout, making sure to rinse them every 8 - 12 hours. 3  Once the beans are sprouted, they are ready for cooking. 4 Uncooked bean sprouts are used in filling for Vietnamese spring rolls. You can use bean sprout in the soup as well. Add a little bit of it in the hot soup, right before it served. To use bean sprouts in stir fry noodle, just add those few minutes before it done. Bean sprouts add the crunchiness in stir fry noodle. In Korean dish slightly cooked mung bean sprouts are often served as a side dish. To make this placed them into boiling water for less than a minute, then mixed with sesame oil, sesame seed, grounded garlic and salt Bring the beans to a boil and then reduce heat to a very slow simmer and cook for 45 minutes – 1 hour, until beans are soft, but not mushy. Once beans are cooked, remove the kombu and drain any extra water. You can now add any spices or seasonings as desired. 1 Drain the soaking water. 2  Add the beans to a colander and then let them sit and sprout, making sure to rinse them every 8 - 12 hours. 3  Once the beans are sprouted, they are ready for cooking. 4  Add the kombu and beans to a large stock pot. Mung bean sprouts can be added to a dish in the final few minutes of cooking. Sprouted lentils are fully cooked after four or five minutes of steaming. Sprouted chickpeas and adzuki beans need around 15 minutes of cooking. Kumiko Mitarai. 
http://www.wikihow.com/Cook-Bean-Sprouts http://www.insonnetskitchen.com/how-to-sprout-cook-beans/ http://www.wikihow.com/Cook-Bean-Sprouts http://www.wikihow.com/Cook-Brussels-Sprouts http://www.insonnetskitchen.com/how-to-sprout-cook-beans/ http://www.ehow.com/how_4552754_cook-bean-sprouts.html http://www.insonnetskitchen.com/how-to-sprout-cook-beans/ http://www.seriouseats.com/2011/04/how-to-grow-bean-sprouts-in-a-jar.html
how long to cook bean sprouts