Asian Bean Sprout Salad
Posted on 22. Oct, 2009 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Healthy Asian, Salad, Vegetable/Tofu
This is a quick, soy-sauce flavored salad that goes well with most Asian cooking, whether Chinese, Korean, Vietnamese, or Thai. One of my favorite things about it is that it is a vegetable dish that doesn’t require a stove burner to prepare it. The fresh taste and crisp texture of the raw bean sprouts is always a welcome accompaniment to other Asian dishes.
Asian Bean Sprout Salad
by Mitchell Davis, Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook
Makes 4 side servings
2 tablespoons vinegar (rice, red, white, balsamic, or any good, flavorful vinegar)
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 medium clove garlic, minced (about 1 teaspoon)
1/4 teaspoon kosher salt
3 or 4 grinds black pepper
2 to 3 scallions, white and green parts, chopped (about 1/2 cup)
2 to 3 cups mung bean sprouts, picked over to remove any wilted beans
1 tablespoon sesame seeds
1. Heat a small frying pan over medium-low heat. Add the sesame seeds and stir continuously until fragrant and toasted. Be careful not to burn the sesame seeds. Once the sesame seeds are toasted, remove immediately to a plate or small bowl.
2. In a large mixing bowl, combine the vinegar, sesame oil, soy sauce, garlic, salt and pepper. Mix with a fork to blend. Add the scallions and bean sprouts and toss gently with the dressing to coat. Avoid breaking the sprouts as you toss. Sprinkle with toasted sesame seeds. The salad can be served immediately, but it gets better if you let it sit for 30 minutes or so. Stir again before serving.
Prep time: 5 minutes
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