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
What You'll Need
mung bean sprouts
tsps green onion, chopped
tsps toasted sesame seeds
tsps sesame oil
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.
Add the sauce and mix well in a bowl.
Place in a serving bowl.