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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
- 1 pound mung bean sprouts
- 1 teaspoon salt
- 4 cups water
- 3 tsps green onion, chopped
- 1 teaspoon minced garlic
- 2 tsps toasted sesame seeds
- 1/2 teaspoon salt
- 2 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. Serves 4.