Bean Sprout Salad

Bean Sprout Salad

A delicious Fresh bean sprout salad recipe to be made well in advance

Important Recipe Information

Prep time: 10min
Cooking time: 20min
Ready in: 5 hours
Difficulty: Medium
Serves 6


  • 2 tablespoon Sesame seeds
  • 1 pound Fresh bean sprouts thoroughly washed and drained
  • 3 md Garlic cloves peeled and minced
  • 2 md Scallions -- trimmed & minced
  • 1 1" cube ginger peeled and minced
  • 3 tablespoon sesame oil
  • 1/3 cup Soy sauce
  • 2 tablespoon Cider vinegar
  • 1 tablespoon white wine
  • 2 teaspoon Light brown sugar


PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.

Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours.

Extra information

Fresh bean sprouts are a must for this recipe from China's Hunan province.

The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn.

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