INGREDIENTS
- 12 ¾ ounces fresh mung bean sprouts
- 6 cups water
- 1 teaspoon salt
- 1 cup finely shredded sui choy (Napa cabbage)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil, or more to taste
- 2 teaspoons white sugar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon fish sauce (Optional)
- ½ teaspoon minced garlic
- 2 tablespoons grated carrot
- 1 green onion, finely chopped, or more to taste
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Bean Sprout Salad
DIRECTIONS
- Rinse bean sprouts in cold water and discard any bad sprouts.
- Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
- Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
- Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.
Total Preparation Time: 20 - 25 minutes