Seasoned soybean sprouts
Fully cooked soybean sprouts tossed with salt, toasted sesame oil and scallion.
- Prep
- 6 min
- Cook
- 10 min
Scale the recipe
Ingredients
- fresh soybean sprouts Raw, rinsed and well drained, before cooking
- 300 g
- water
- 1 C
- scallion
- 10 g
Seasonings
- minced garlic
- 1/3 T
- fine salt
- 1/6 T
- toasted sesame oil
- 2/3 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Rinse the sprouts
Rinse 300 g of raw soybean sprouts under running water. Pick out spoiled beans and loose skins.
-
Cook through
Put the sprouts and 1 C of water in a pot and cover. Bring up to a boil over high heat, then lower the heat to medium and cook for 6–8 minutes more. Cook until both the stems and the beans are done through. Work in batches if the pot is crowded.
-
Drain
Tip the cooked sprouts into a colander immediately and spread them out to let steam and water escape.
-
Toss with sesame oil
Gently toss the drained sprouts with 10 g of thinly sliced scallion, 1/3 T of minced garlic, 1/6 T of fine salt, 2/3 T of toasted sesame oil and 1/3 T of toasted sesame seeds.
