Asian Bean Sprout Salad Recipe

Asian Bean Sprout Salad Recipe

Ingredients:

2 tbsp of sesame seeds
1 lb of bean sprouts (fresh); rinsed & drained
3 cloves of garlic; finely chopped
2 stalks of medium-sized scallions; finely chopped
1 one-inch ginger; skinned & finely chopped
2 tbsp of sesame oil
1/3 c of soy sauce
2 tbsp of apple cider
1 tbsp or sweet rice wine
2 tbsp of semi-refined sugar (light brown)
Chili powder or cayenne pepper

Directions:

Plunge the bean sprouts into a pot of lightly salted boiling water. Blanch it for about 30 seconds to a minute. Drain and then plunge in cold water for about a minute. Drain again. Transfer to a large salad bowl, then set aside.

Afterward, toast the sesame seeds evenly using a skillet. Stir frequently to prevent it from burning or getting charred. You’ll know when the seeds are ready if it is already golden. Let it cool.

To prepare the dressing, preheat the sesame oil in a medium-sized skillet. Saute garlic, ginger, and scallions over minimum heat for about 2 – 3 mins.

Combine the apple cider vinegar, sweet rice wine, and light brown sugar into the saute mix, and stir constantly. Raise the heat level to moderate. Bring the mixture to a boil for one minute, and leave it uncovered allowing some of the liquid to evaporate.

Once the dressing is cooked, pour it onto the sprouts; and toss it well. Sprinkle the seeds and a dash of chili powder (or cayenne pepper). This dish can either be served hot or chilled.