Bean Sprouts Salad
Mung beans that have been sprouted are incredibly good for you. They're easy to digest, and offer solid amounts of five B vitamins and vitamin C. They're also naturally abundant in iron, and provide a modest but significant amount of healthy protein. And did I mention that seasoned bean sprouts are delightfully light, crunchy and flavorful?
Ingredients:
Bean sprouts - one pound (about 450 grams)
Chopped green onions - about one tablespoon
Minced garlic - one to two teaspoons, to taste
Toasted sesame seeds - half a tablespoon
Sea salt, to taste
Directions:
Start with the best quality bean sprouts you can find. Give your sprouts a good rinse under cold water, then give them a minute or two to drain. Bring a pot of water to a boil, then add your bean sprouts and cook for no more than 3 minutes. The goal is to make the sprouts somewhat tender while retaining some crunchiness - feel free to taste test as you go, though be warned that when unseasoned, bean sprouts don't provide a mouthful of flavor.
Once desired texture is reached, rescue your sprouts from that boiling water and let them cool off while sitting in a large colander or strainer. Now the easy part - add all of your seasonings. A tablespoon of chopped green onions, about half a tablespoon of minced garlic, half a tablespoon of toasted sesame seeds, and sea salt, to taste. Give everything a gentle toss for even distribution, and there you have it, an authentic Korean Bean Sprout Salad. You can add additional ingredients to change the character of this salad. For example, half a tablespoon of chili powder is a great addition for people who enjoy a bit of heat. You can also add a drizzle of sesame oil before tossing, but if you add sesame oil, please note that it's best not to store leftovers, as sesame oil will accelerate degradation of nutrient content.
Recipe credit: www.drbenkim.com
Category: Salads
Mung beans that have been sprouted are incredibly good for you. They're easy to digest, and offer solid amounts of five B vitamins and vitamin C. They're also naturally abundant in iron, and provide a modest but significant amount of healthy protein. And did I mention that seasoned bean sprouts are delightfully light, crunchy and flavorful?
Ingredients:
Bean sprouts - one pound (about 450 grams)
Chopped green onions - about one tablespoon
Minced garlic - one to two teaspoons, to taste
Toasted sesame seeds - half a tablespoon
Sea salt, to taste
Directions:
Start with the best quality bean sprouts you can find. Give your sprouts a good rinse under cold water, then give them a minute or two to drain. Bring a pot of water to a boil, then add your bean sprouts and cook for no more than 3 minutes. The goal is to make the sprouts somewhat tender while retaining some crunchiness - feel free to taste test as you go, though be warned that when unseasoned, bean sprouts don't provide a mouthful of flavor.
Once desired texture is reached, rescue your sprouts from that boiling water and let them cool off while sitting in a large colander or strainer. Now the easy part - add all of your seasonings. A tablespoon of chopped green onions, about half a tablespoon of minced garlic, half a tablespoon of toasted sesame seeds, and sea salt, to taste. Give everything a gentle toss for even distribution, and there you have it, an authentic Korean Bean Sprout Salad. You can add additional ingredients to change the character of this salad. For example, half a tablespoon of chili powder is a great addition for people who enjoy a bit of heat. You can also add a drizzle of sesame oil before tossing, but if you add sesame oil, please note that it's best not to store leftovers, as sesame oil will accelerate degradation of nutrient content.
Recipe credit: www.drbenkim.com
Category: Salads
