Mung Bean Sprout Salad
Mung bean sprout salad is super versatile. Add it on top of rice, noodle soup, or porridge. As a standalone dish, it goes well with meat or seafood dishes. You can even add fresh chili or chili oil to make the salad spicy!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (~400g) mung bean sprouts
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1/2 teaspoon balsamic vinegar (or 1/2 teaspoon Chinese black vinegar + 1/4 teaspoon sugar)
- 1 tablespoon Sichuan peppercorn infused oil (1 tablespoon vegetable oil + 1/2 teaspoon Sichuan peppercorns)
- 1 to 2 green onions (green parts only)
- 1 tablespoon cilantro leaves (optional)
- 1 1/2 inch-long piece of ginger (optional)
Instructions
- 1
Wash the mung bean sprouts in a large bowl or basket. Pick out any part that has turned brownish.3 If time allows,4 remove the green shells and the yellow bean sprout tails.
- 2
Heat a large pot of water under medium-high heat. While waiting for the water to boil, chop the cilantro and green parts of the green onions into small pieces. Mince the ginger (the finer the better).
- 3
When the water boils, add the mung bean sprouts to the boiling water. Add a few drops of vegetable oil. Take out the mung bean sprouts in about 1 minute. Wait no more than 1.5 minutes. Drain well and put them in a mixing bowl.
- 4
Add the 1/2 teaspoon of kosher salt,1 1/2 teaspoon of balsamic vinegar, minced ginger, green onions, and cilantro pieces to the mung bean sprouts.
- 5
Make Sichuan peppercorn flavored oil: heat 1 tablespoon of vegetable oil, then add the Sichuan peppercorn. Use a spoon or spatula to gently press the Sichuan peppercorn to help release more of their flavor. When the Sichuan peppercorns turn dark red, take them out and pour the hot oil onto the ginger mince, green onions, and cilantro pieces.
- 6
Gently mix everything and enjoy!