Cold Tossed Bean Sprouts
A simple and refreshing cold-tossed bean sprout dish that is crispy and flavorful, perfect as a light side. The key is proper preparation and blanching techniques to avoid raw taste or mushy texture.
Nutrition· per serving · estimated
Ingredients10 items
Instructions
- 1
Select firm bean sprouts and trim off any yellow or black tails. Rinse them thoroughly.
- 2
Soak the trimmed bean sprouts in a bowl of water with 1/2 teaspoon of white vinegar for at least 1 hour (or in the refrigerator). This helps them become whiter and crispier.
60:00 timer - 3
Slice the red and green chilies into thin strips for garnish.
- 4
Mince the garlic cloves finely.
- 5
Cut the dried chilies into small pieces and shake out the seeds to reduce spiciness and enhance aroma. Place them in a small heatproof bowl with the minced garlic.
- 6
Add 1/2 teaspoon of salt and 1/4 teaspoon of MSG to the bowl with garlic and dried chilies.
- 7
Heat 2 tablespoons of cooking oil in a wok until it is smoking hot (above 180°C).
- 8
Carefully pour the hot oil over the seasoning mixture in the bowl. Stir well to combine.
- 9
Bring a pot of water to a rolling boil. Add the soaked bean sprouts and blanch them. Once the water returns to a boil, cook for another 20-30 seconds until just tender-crisp.
0:30 timer - 10
Immediately remove the blanched bean sprouts and transfer them into a bowl of ice water to stop the cooking process and maintain crispness.
- 11
Drain the bean sprouts thoroughly to remove excess water.
- 12
Add the drained bean sprouts to a serving bowl. Pour the prepared hot oil sauce over them and mix gently.
- 13
Briefly blanch the sliced red and green chilies in the same boiling water for a few seconds, then remove and add them to the bean sprouts. Mix well.
- 14
Serve immediately and enjoy the crispy, flavorful cold-tossed bean sprouts.