Whenever I make Pad Thai, I always have about a pound of bean sprouts to use up in a couple of days, before they go bad.
Usually, I make hot and sour soup, because I have things in the pantry to make it with. Like a can of bamboo shoots. Dried seaweed I can rehydrate in five to ten minutes. And diced tofu in the freezer, where I keep it for a quick pot of miso soup. I THOUGHT about making chop suey but, I didn’t have any protein thawed and limited time available, about half an hour.
Of course, summer rolls (the ones with the rice paper you have to soak) or egg rolls are a possibility too, but you have to plan ahead for them. And then there’s the frying with the latter.
What do YOU do with your bean sprouts if you buy them?