Blanched Mung Bean Sprouts
Blanch the mung bean sprouts, toss with a sweet-and-sour dressing, and chill before serving as a refreshing cold dish.
Ingredients
Mung bean sprouts (washed)
150g
Small red chili (sliced into small rings)
1
Scallion (minced)
4
Rice vinegar
2 tbsp
Fine salt
1 tbsp
White sugar
2 tbsp
Sesame oil
1 tbsp
Instructions
1
Blanch
Bring water in the pot to a boil, add mung bean sprouts and blanch for 1 minute, remove, drain excess water, and arrange on a plate. The remaining water in the pot can be used to blanch the small red chili rings until cooked, set aside.
2
Season
Pour out the water from the pot, add 2 tbsp rice vinegar and bring to a boil, add 1 tbsp fine salt and 2 tbsp white sugar, mix well, then pour over the mung bean sprouts on the plate. Drizzle with 1 tbsp sesame oil, mix thoroughly while hot. Arrange minced scallion and small red chili rings on top of the mung bean sprouts, pour a small amount of boiling oil over them to bring out the full scallion aroma. Refrigerate for 30 minutes for better flavor.
