• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bean Sprout Salad with Garlic

  • Recipe Submitted by on

Category: Salads, Vegetables

 Ingredients List

  • 2 tb Sesame seeds
  • 1 lb Fresh bean sprouts
  • - thoroughly washed
  • - and drained
  • 3 md Garlic cloves
  • - peeled and minced
  • 2 md Scallions; trimmed & minced
  • 1 1" cube ginger
  • - peeled and minced
  • 2 tb Oriental sesame oil
  • 1/3 c Soy sauce
  • 2 tb Cider vinegar
  • 1 tb Mirin (sweet rice wine)
  • 2 ts Light brown sugar
  • 1 ts Spicy sesame oil


Makes 4 to 6 Servings

Fresh bean sprouts are a must for this recipe from China's Hunan province.
The canned variety don't have the requisite crispness. Keep a close eye on
the toasting sesame seeds so they don't burn.

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it
aside. In a medium-size skillet set over moderately low heat, stir-fry the
garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are
limp. Add all the remaining ingredients, increase the heat to moderate,
then boil the mixture, uncovered, for 1 minute to slightly reduce the
liquid. Pour the boiling dressing over the bean sprouts, toss well, then
cover the bowl and chill the salad for several hours. Toss again before

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