Author Notes: Mung bean sprout is a commonly used ingredient in Asian dishes. It is in Pho, Vietnamese crepe; a mainstay in Banchan, a group of side dishes in Korean cuisine; as main ingredient in Filipino Ukoy (Shrimp Fritters) & Lumpiang Sariwa (Fresh Spring Roll); in Thai, Su Kii Ya Kii (Hot Pot with Assorted Meats & Vegetable soup, a dish similar to Japan’s Sukiyaki also with mung bean sprout) & Yum Wun Sen or Khao Yum (Bean Thread Salad or Rice Salad), to name a few dishes. This recipe is also used as one of the “banchan” small plates appetizers in Korean restaurants. Posted Nov 14, 2013 @– —thechewinn-nova.com
Serves: 4
Ingredients
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1
pound mung bean sprouts
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1
teaspoon salt
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4
cups water
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3
tsps green onion, chopped
-
1
teaspoon minced garlic
-
2
tsps toasted sesame seeds
-
1/2
teaspoon salt
-
2
tsps sesame oil
Directions
- Remove brownish ends in mung beans, if any, and wash in running water.
-
Boil water in a big saucepan, then add the bean sprouts and salt. Press down and blanch for about 1 minute.
Drain water from saucepan, transfer to colander and place under cold running water for about 1 minute. - Squeeze out water from sprouts by placing it on a salad spinner or by hand to remove excess water.
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Add the sauce and mix well in a bowl.
Place in a serving bowl.
Serves 4.
Photo by my blog—The Chew Inn-NoVA.com