Mung Bean Bean Sprout Salad Recipes

Steps:

• In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
• Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
• Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
• Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
• Serve at room temperature or cold.
• Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.

Steps:

• Toss all of the ingredients together in a large serving bowl. Serve immediately.

Steps:

• Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
• Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
• Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.

Steps:

• Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
• Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
• Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.