Try this Spicy Bean Sprout Salad recipe, or contribute your own.
- seasonings
- 12 oz (340 g) mung bean sprouts
- 1 tbsp. sesame seeds (i used both white and black)
- chopped scallion/green onion for garnish (optional
- 2 tbsp. sesame oil
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. japanese seven spice powder (shichimi togarashi)*
- 1/2 tsp salt or more to taste
- freshly ground black pepper **
- Carbohydrate 2.8576775542801 g
- Cholesterol 0 mg
- Fat 9.23427590563189 g
- Fiber 0.755469377988612 g
- Protein 1.15648241722132 g
- Saturated Fat 1.33491713096887 g
- Serving Size 1 1 -4 (166g)
- Sodium 2.81979408393906 mg
- Sugar 2.10220817629149 g
- Trans Fat 0.450184959413521 g
- Calories 94 calories
Step-by-step
- Bring a large pot of water to a boil and add bean sprouts to cook for 1-2 minutes.
- Drain water.
- Combine all the seasonings in a large bowl.
- Add the bean sprouts and mix well together.
- Sprinkle sesame seeds.
- Garnish with scallion, if desired.
Bright green and pale ivory shoots glisten under a light coat of toasted sesame oil, carrying the sharp heat of Japanese spice and the nutty crunch of toasted seeds. Fresh mung bean sprouts provide a crisp foundation that absorbs aromatic seasonings rapidly when treated with care. Because fresh produce varies significantly by market availability, understanding how to adapt the components without losing structural integrity is essential for achieving the intended flavor profile.
- Boil the mung bean sprouts for exactly 60 to 120 seconds in a large volume of rapidly bubbling water to eliminate the raw vegetal taste while retaining their characteristic snap.
- Submerge the drained sprouts immediately in a bowl of ice-cold water to halt the residual cooking process instantly and preserve that bright, crisp bite.
- Substitute regular toasted sesame oil with a chili-infused variant if shichimi togarashi is unavailable, though adjustments to salt quantities will be necessary due to differing sodium levels in commercial chili oils.
- Store any remaining dressed salad in an airtight container in the refrigerator for no longer than 24 hours, as the salt content will eventually draw out excess moisture and soften the texture.
Proper thermal management during the brief boiling phase prevents the legumes from turning limp and watery. Balancing the soy sauce and toasted sesame seeds yields a savory depth that anchors the lingering warmth of the pepper blend.
