![]() ![]() I remember being in the kitchen (doing all the prep work) which was a chore more than anything. Maybe because I wasn’t so enthusiastic about cooking. Growing up in Japan, helping my mom in the kitchen simply meant prep work, not actual cooking. When you learned how to cook, did you learn to remove the brown part and stringy root part of bean sprouts? My mom taught me to do that when she asked me to prep bean sprouts. Cooking Tips for Bean Sprout Salad 1.Removing Brown & Stringy Roots Here are some cooking tips for this very easy recipe. My family enjoys this dish on hot summer days as I like to make bean sprout salad ahead of time and chill in the refrigerator before serving. We call this dish Moyashi no Namuru もやしのナムル (bean sprout namul), the original Korean dish for this dish is sukju-namul. The bean sprout salad is a pretty common dish housewives in Japan make. In Japan, we enjoy many Korean or Korean-inspired dishes. Namul (나물) refers to Korean seasoned vegetable dish. It’s great bento filler too if you need just one more dish! It will stay fresh for up to 2 days.This light and refreshing Bean Sprout Salad takes only 10 minutes to make! It’s crunchy, nutty, and so addicting! It’s a perfect side dish for Asian meals!ĭo you need one more side dish that goes well with Asian food? Bean sprout salad is a great side dish or salad recipe that’s very easy, economical, and healthy! I like serving bean sprout salad with BBQ, Japanese meal, or any Asian style meal. Store leftovers in an airtight container in the fridge. Spicy – add toasted chili oil, Sriracha, or Samabal Oelek for a spicy twist.īean Sprout Salad tasted best when fresh, but can be made up to a few hours in advance and stored in the refrigerator.Sesame – sprinkle with toasted sesame seeds.Pepper Twist – use Sichuan pepper instead of black pepper.Arrange bean sprouts in a bowl, top it with sliced scallion and chili pepper.Mix all dressing ingredients in a small bowl.Dry bean sprouts in a clean towel or squeeze out excess water using your hands (to prevent the dressing from getting too watery).Immediately drain over a sieve, rinse under cold water, and drain. Add bean sprouts and blanch for one minute. Bring a pot of water and ½ tsp salt to a boil.This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! □ Dressing: soy sauce, rice vinegar (or lime juice), sesame oil, maple syrup (or sugar), pepper, ginger, garlic → If you don’t like or can’t tolerate garlic, omit it.Feel free to remove the core and seeds beforehand to make it a little less spicy. A mild red chili pepper makes for a great color combination. Scallion & Chili Pepper → I use only the green part of the scallion for this recipe, but feel free to use the white part too (or store it in the fridge and use it for another recipe). ![]() Mung Bean Sprouts → They should be as fresh as possible!.They are very often used in Asian cuisine, such as Pad Thai, Spring Rolls, or stir-fry dishes. It comes in at a measly 62 calories per serving! □īean sprouts are sprouts of the mung bean and are very healthy, rich in vitamin C, and low in calories. You can serve this bean sprout salad as an appetizer or as a side dish to any Asian dish. This way they become beautifully transparent, a bit softer, but still keep their crunchy texture. The bean sprout salad tastes best if you cook the bean sprouts briefly in a large pot of water for one minute. You only need a few ingredients and a few minutes of your time. Jump to:Ĭrispy, fresh, light, low-calorie, low-carb, vegan, gluten-free, delicious, and made in no time – just to name a few! Let me show you how to make the most delicious mung bean sprout salad at home, just as you know it from the Asian restaurant (only better – since it’s homemade □ ). Bean Sprout Salad with crispy bean sprouts, green onions, chili pepper, and a tangy Asian dressing! This simple Asian salad makes a perfect low-calorie side dish to any Asian dish.
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