Blanched Bean Sprouts with Sesame Oil and Garlic

Ingredients

• 1 pound bean sprouts
• 4 cups water
• 1 teaspoon salt
• 2 cloves garlic
• 2 stalks green onions
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds

Instructions

1. 1

   Rinse the 1 lb bean sprouts in cold water, discarding any brown or mushy ones. Set aside to drain.

2. 2

   Bring 4 cups water and 1 tsp salt to a rolling boil in a large pot over high heat, about 5 minutes.

3. 3

   Add the bean sprouts to the boiling water and blanch for exactly 2 minutes, until they turn slightly translucent but still crisp.

4. 4

   Drain the sprouts immediately and rinse under cold running water to stop the cooking. Shake off excess water.

5. 5

   In a large bowl, combine the blanched sprouts, 2 minced garlic cloves, 2 sliced green onions, 1 tbsp sesame oil, and 1 tbsp sesame seeds.

6. 6

   Toss everything together with your hands or tongs until the sprouts are evenly coated. Taste and add a pinch more salt if needed.

7. 7

   Serve at room temperature or chilled. The sprouts will keep in the fridge for up to 3 days.

Tools you’ll need

• Large pot
• Colander
• Large bowl
• Chef's knife
• Cutting board

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