Seasoned mung bean sprouts
Drain the water from the blanched bean sprouts and season with salt, garlic, and sesame oil.
- Prep
- 10 min
- Cook
- 5 min
Scale the recipe
Ingredients
- Mung bean sprouts Weight of washed and drained raw bean sprouts
- 330 g
- Slender scallions
- 15 g
Seasonings
- fine salt
- 1/4 T
- chopped garlic
- 1/3 T
- sesame oil
- 1 T
- Roasted Sesame Seeds
- 1/2 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 bean sprouts
Rinse the bean sprouts under running water and leave them in a sieve.
-
Cooking bean sprouts
Place the bean sprouts 330 g in boiling water and cook for 3 to 4 minutes until the stems are soft. Start timing once the water returns to a boil and cook the sprouts until hot throughout.
-
Drain and cool.
Take out the bean sprouts and place them in a sieve. Without rinsing, spread it out to release the steam and drain the water.
-
Slice the scallion
Finely slice the scallions 15 g.
-
Add the seasonings
Add the scallions, salt 1/4 T, minced garlic 1/3 T, sesame oil 1 T and sesame seeds 1/2 T to the drained bean sprouts.
-
Toss the bean sprouts
Toss the sprouts gently to coat.
