Bean Sprout Salad (凉拌豆芽) – Omnivore’s Cookbook

A simple bean sprout salad recipe that’s excellent for summer season and helps you eat quite a lot of bean sprouts! The crunchy bean sprouts are tossed with quite a lot of garlic and a savory sauce that’s barely bitter and nutty. It’s refreshing but very flavorful. {Gluten-Free Adaptable, Vegan}

When you take pleasure in making fried noodles resembling beef lo mein, vegetable chow fun, shrimp pad thai, you would possibly continuously have a giant bag of leftover bean sprouts tucked in your fridge till they go unhealthy. If that’s the case, this bean sprout salad is the right answer! It’s straightforward to place collectively, makes use of a giant bag of bean sprouts in a single go, and to not point out, it’s a really scrumptious approach so as to add a aspect dish to your dinner.

Bean sprout salad is a type of homestyle dishes that always seems on the household dinner desk in China relatively than in a restaurant. And whereas it seems to be actually easy, you’d be shocked how flavorful it’s. When you’re making a stir fry dish or a braised dish, make bean sprout salad as a aspect dish to spherical out your meal with a enjoyable texture, daring style and diet.

Bean sprout salad substances

The bean sprout salad incorporates just some parts:

• Greens: bean sprouts, pepper
• Aromatics: inexperienced onions, garlic
• Sauce: soy sauce, Chinkiang vinegar, sugar
• Spice: Sichuan peppercorn
• Oil

For this one, as an alternative of inserting every of the substances in small bowls, it’s greatest to assemble the substances immediately in a giant salad bowl as you’re prepping them. 

I like to make use of some scorching peppers so as to add colour and boost the dish. Those I used on this recipe had been Asian lengthy purple peppers, which have about the identical spiciness degree as jalapeños. You can too use anaheims, cubanelles, or jalapeños on this dish. If utilizing anaheims or cubanelles, you’ll be able to slice them into matchsticks in order that they’re about the identical form and measurement because the bean sprouts for a greater texture.

Cooking course of

1. Blanch the bean sprouts in a short time, then switch them to a giant bowl
2. Add the aromatics, sauce and spices – hold the garlic and Sichuan peppercorns on the very prime and don’t stir
3. Warmth the oil, then pour the recent oil over the bean sprouts 

NOTE: Pouring the recent oil like this would possibly sound daunting, but it surely’s an essential a part of the recipe. The oil will rapidly prepare dinner the garlic and peppercorns to develop the flavour with out making the style too sharp. 

When you desire a extra mellow style, you can too put the garlic and Sichuan peppercorns individually in a small plate. Warmth up the oil, add the garlic and Sichuan peppercorns to the oil when it’s scorching, then give it a stir and pour it over the salad. 

The way to additional boost this dish

In case you have homemade chili oil, you’ll be able to add a spoonful to the bean sprout salad to make it much more addictive!  

Pair bean sprout salad with

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Bean Sprout Salad (凉拌豆芽)

A simple bean sprout salad recipe that’s excellent for summer season and helps you eat quite a lot of bean sprouts! The crunchy bean sprouts are tossed with quite a lot of garlic and a savory sauce that’s barely bitter and nutty. It’s refreshing but very flavorful. {Gluten-Free Adaptable, Vegan}To make the dish gluten free, use tamari as an alternative of soy sauce, and use rice vinegar to interchange the Chinkiang vinegar.

Creator: Maggie Zhu

Course: Appetizer, Facet

Delicacies: Chinese language

Key phrase: homestyle

Prep Time: 10 minutes minutes

Prepare dinner Time: 5 minutes minutes

Whole Time: 15 minutes minutes

Components

• 1 teaspoon salt
• 12 oz (340 g) bean sprouts
• 1 anaheim pepper , or half a purple pepper, or 1 Asian lengthy purple pepper (*Footnote 1)
• 2 inexperienced onions , sliced
• 4 cloves garlic , grated (*Footnote 2)
• 1 tablespoon soy sauce
• 2 teaspoon Chinkiang vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon ground Sichuan peppercorn (*Footnote 2)
• 2 tablespoons peanut oil
• 1 teaspoon toasted sesame oil (or selfmade chili oil)

Directions

• Carry a medium-sized pot of water to a boil. Add the salt and stir to dissolve utterly. Add the bean sprouts. Prepare dinner for 40 seconds, or till al dente. Instantly drain and switch the bean sprouts to a colander. Rinse with chilly faucet water to cease cooking. As soon as cooled utterly, drain totally, then pat dry with paper towels. Switch to a giant bowl.

• Add the sliced pepper, inexperienced onion, and garlic to the bowl with the bean sprouts. Don’t stir. Make certain the garlic is on the very prime of the bowl.

• Add the soy sauce, Chinkiang vinegar, sugar and Sichuan peppercorns.

• Warmth the peanut oil over medium warmth till scorching. Instantly drizzle the oil into the bowl, immediately over the garlic and Sichuan peppercorns. It is best to see the substances sizzle within the scorching oil.

• Combine all the pieces collectively and pour within the sesame oil (or chili oil, when you desire a spicy dish). Combine once more and function an appetizer.

Notes

1. Select whichever pepper fits your style and spiciness tolerance.
2. When you suppose the style of uncooked garlic is just too robust, you’ll be able to set it apart with the bottom Sichuan peppercorns. Add them to the oil in step 4 after the oil is scorching. Give it a fast stir to prepare dinner the garlic by, then pour it onto the salad.

Diet

Serving: 1serving, Energy: 107kcal, Carbohydrates: 5.9g, Protein: 4.2g, Fats: 8.3g, Saturated Fats: 1.4g, Sodium: 232mg, Potassium: 201mg, Fiber: 0.3g, Sugar: 0.8g, Calcium: 26mg, Iron: 1mg