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Bean Sprout Salad Recipe

When it comes to cooking beans, Chinese cuisine has its unique way of bringing up the whole potential and delicious taste. Being one of the longest-cultivated plants in the world, beans are included in lots of traditional dishes, but this special bean sprout salad recipe will enchant you so much, that you’ll fall in love with the Chinese way of cooking.

Being cultivated since the second millennium BC, beans are now grown in Brazil, India, China, Mexico, United States, Argentina, as well as in many others, and they have inspired many legends and myths. It is said that they bring good fortune, good luck and lots of money. This popular ingredient which also inspired the Estonian legend “Jack and the Beanstalk” is a great source of protein and it’s a great edible legume.

We now know that there is a wide variety of beans, and, besides that, bean sprouts are another great source of nutritional values and a true inspiration for cooks around the world. With a long medicinal and nutritional history, sprouts are rich in B vitamin complex, but also other, like vitamin A, C, high fiber, and plus, they are very low in cholesterol. Included in lots of salads, sprouts are actually a great source of vitamins for vegetarian diets, but they can also be assorted with meat, in various dishes.

The bean sprout salad combines incredible fresh and healthy ingredients, like scallions, brown sugar or sesame oil, a very popular ingredient throughout Asia, also used in body massage, various hair treatments, and Ayurveda medicine. A great source of vitamin A, sesame oil reduces blood pressure, has anti-oxidant and anti-depressive effects, it reduces anxiety, and it helps in bowel problems, poor circulation or immunity disorders.

The bean sprout salad is thus a great nutritional alternative to many other salads, and it takes only a few ingredients to get it done:

  • 2 tbsp of sesame seeds
  • 1 lb. fresh bean sprouts
  • 3 garlic cloves
  • 2 medium scallions
  • 1 − 1" cube ginger
  • 2 tbsp sesame oil
  • 1/3 cup of soy sauce
  • 2 tbsp cider vinegar
  • 1 tbsp Mirin (sweet rice wine)
  • 2 tsp light brown sugar
  • 1 tsp spicy sesame oil

  • The bean sprouts should be previously washed and drained before cooking, while the garlic cloves should be peeled and minced, as well as the ginger, and the scallions. Also, preheat the oven at 300F degrees.

    Take a pie tin and spread in it the sesame seeds, and roast them for 15 minutes, until they reach a nice golden color. Don’t forget to stir! Take a heatproof bowl and place the bean sprouts in it, then leave aside. Take a medium skillet and place it over low heat – stir-fry in it the scallions, the ginger and the garlic, in hot oil, for 2 to 3 minutes; add afterwards the remaining ingredients and bring the mixture to boil. Keep the skillet uncovered, and wait until the liquid slowly starts to reduce itself. This boiling mixture should be poured over the bean sprouts. Toss well, cover the bowl and put it into the refrigerator, to chill the salad. After a couple of hours or more, before serving, toss again the salad.

    Tags: sprout, sprouts, salad, salads, salad recipe, salad recipes, chinese recipe, chinese recipes, bean sprout salad, chinese salad

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