Chef John

560 RECIPES

30+ years of experience in the culinary industry

Chef John’s Cooking Class | Mung Bean Sprout Salad

PREMIUM

A fresh and colorful mung bean sprout salad. The sprouts are blanched quickly to maintain a good crunch. lightly tossed together with some soy sauce and toasted sesame oil to create a flavorful salty nutty glaze this dish is super easy to make and very versatile.

 

CUISINES: Chinese
LEVEL: EASY
SERVING: 3 People
TIME: 20 min
COOKING TIME: 10 min
INGREDIENTS:
  • Qt Water
  • ¼ tsp Salt
  • 7 oz. Mung bean sprout
  • ½ half Green bell pepper, sliced
  • ½ half Red bell pepper, sliced
  • Green Onion Oil
  • 2 tbsp Cooking oil
  • 1 tbsp Green onion, chopped
  • Seasoning
  • 1 tsp Light soy sauce
  • ½ tsp Sugar
  • 1 tsp Olive oil
DIRECTIONS:
Step 1
Step 1
Step 1
In a large cooking pot over high heat, bring enough water to a boil, add a pinch of salt in the pot first, then pass mung bean sprouts, green and red bell pepper through the boiling water for 10 seconds. (Don't keep the bean sprouts in boiling water for long, put them in cold water to cool down when removed from boiling water.  Adding seasoning to cold ingredients, this is a cold salad dish. Don't stir fry.)
Step 2
Step 2
Step 2
Remove from the pot, cool completely in ice-cold water to keep the fresh green color.
Step 3
Step 3
Step 3
In a cooking pan over medium heat, add oil, as the oil temperature reaches 60°F/140°C, add minced green onion and stir fry until fragrant, remove from heat.
Step 4
Step 4
Step 4
Add mung bean sprouts and bell peppers, light soy sauce, sugar, olive oil( or sesame oil), mix thoroughly.
Step 5
Step 5
Step 5
Enjoy!