Kong namul

Kong namul

Bean sprout salad

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fresh mung or soy bean sprouts, trimmed
1 tablespoon sesame oil
1 tablespoon salad oil
1 tablespoon sesame seeds, toasted and crushed
60ml light soy sauce
1 garlic clove, crushed
2 spring onions, thinly sliced
1 teaspoon honey or sugar
pinch chilli powder or cayenne pepper

Method

  1. Blanch the bean sprouts in a saucepan of lightly salted boiling water for 1 minute if using mung beans, or slightly longer for soy beans. The sprouts should be just tender. Drain well, refresh in cold water and drain again.
  2. In a bowl, combine all of the other ingredients. Add the bean sprouts and toss to coat in the dressing. Chill before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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