Crunchy Garlic Soybean Sprout Salad

Translucent and firm soybean sprouts, tossed in an umami dressing where sesame oil adds a toasted note. Garlic and rice vinegar wake up the palate with a sharp acidity.

• Prep time: 10 min
• Cook time: 2 min
• Difficulty: Easy
• Calories: 136
• Protein: 8 g
• Carbs: 15 g
• Fat: 4 g

Ingredients

• 500 g bean sprouts ( well rinsed )
• 2 piece Garlic ( very finely minced )
• 3 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Thai chili optional ( seeded and minced )
• 15 g Fresh ginger ( grated )

Instructions

1. Blanch the sprouts

   Plunge the bean sprouts into a large pot of boiling water. Count 2 minutes: they should become slightly translucent while remaining very firm to the bite.

2. Immediate cooling

   Drain and immediately rinse under ice-cold water. This is the secret to stopping the cooking process and keeping that crisp crunch. Squeeze lightly to extract excess water.

3. Prepare the dressing

   In a bowl, mix the minced garlic, grated ginger, soy sauce, rice vinegar, sugar, and sliced chili. The aroma should be balanced between the pungency of the garlic and ginger and the acidity of the vinegar.

4. Combine and flavor

   Pour the sauce over the sprouts. Add the sesame oil and green onions. Mix vigorously so that each sprout shines under the oil and sauce.

Chef's tips

• Never exceed 2 minutes of cooking; the sprouts must remain 'al dente'.
• Squeeze the sprouts well after cooling, otherwise residual water will dilute the sauce.

Storage

Keeps for 24 hours in the refrigerator in an airtight container. Beyond that, the sprouts lose their water and crunch.