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Korean bean sprouts

0

  • Makes4 Servings
Korean bean sprouts

Ryan Szulc

Chatelaine Triple Tested

Ingredients

  • 5 1/2 cups bean sprouts, about 500 g

  • 2 tbsp soy sauce

  • 2 tbsp dark sesame oil

  • 2 garlic cloves, minced

  • 1/8 tsp pepper

  • 1 carrot, grated

  • 2 green onions, thinly sliced

  • 1 tbsp sesame seeds

Instructions

  • Wash 500 g (about 5 1/2 cups) bean sprouts. Plunge into boiling water for 3 min, then drain and rinse under cold running water. Drain well. Pat dry with kitchen towel. Stir 2 tbsp soy sauce with 2 tbsp dark sesame oil, 2 minced garlic cloves and 1/8 tsp pepper in a large bowl. Stir in bean sprouts, 1 grated carrot, 2 thinly sliced green onions and 1 tbsp toasted sesame seeds until evenly mixed. Refrigerate at least 1 hour before serving.

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