Bean Sprout Salad

1. Gather all the ingredients. Bring a medium pot of water to a boil on medium heat.

To Prepare the Ingredients

1. Combine 1 clove garlic (minced; I use a garlic press to crush it), 1–1½ Tbsp toasted sesame oil, ½ Tbsp soy sauce, and ¼–½ tsp Diamond Crystal kosher salt. Mix well and set aside.
2. Cut 1 green onion/scallion into thin slices.
3. Optional: Grind 1 Tbsp toasted white sesame seeds in a mortar and pestle, leaving some unground for a texture.
4. Optional: Remove the brown parts and stringy roots from 9–12 oz bean sprouts. The sprouts taste much better this way, and I recommend doing this extra step when you eat bean sprouts raw and/or lightly seasoned.

To Cook the Bean Sprouts

1. Rinse the bean sprouts under cold water and drain well. Once the water is boiling, add them to the pot.
2. Cook for 1–1½ minutes. Strain through a colander, shake off excess liquid, and drain well.

To Season the Bean Sprouts

1. While the bean sprouts are still hot, add them to the bowl with seasonings. Combine well and taste to see if you need to adjust the seasonings. Here, I added a bit of salt.
2. Add the sliced green onion and (ground) sesame seeds and toss to combine. Serve chilled or at room temperature.

To Store

1. Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days, although it‘s best enjoyed sooner.