Mung Bean Sprout Salad | Chef John’s Cooking Class

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.）

Remove from the pot, cool completely in ice-cold water to keep the fresh green color.

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.

Add mung bean sprouts and bell peppers, light soy sauce, sugar, olive oil( or sesame oil), mix thoroughly.

Enjoy!