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Bean Sprout Salad (凉拌豆芽)
An easy bean sprout salad recipe that is perfect for summer and helps you eat a lot of bean sprouts! The crunchy bean sprouts are tossed with a lot of garlic and a savory sauce that is slightly sour and nutty. It is refreshing yet very flavorful. {Gluten-Free Adaptable, Vegan}To make the dish gluten free, use tamari instead of soy sauce, and use rice vinegar to replace the Chinkiang vinegar.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
servings
Calories:
107 kcal
Course:
Side Dish, Appetizer
Cuisine:
Chinese
Ingredients
- 1 teaspoon salt
- 12 oz (340 g) bean sprout
- 1 Anaheim pepper , or half a red pepper, or 1 Asian long red pepper (*Footnote 1)
- 2 green onions , sliced
- 4 cloves garlic , grated (*Footnote 2)
- 1 tablespoon soy sauce
- 2 teaspoon Chinkiang vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon Sichuan peppercorn Footnote 2, ground
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil or homemade chili oil, toasted
Instructions
- Bring a medium-sized pot of water to a boil. Add the salt and stir to dissolve completely. Add the bean sprouts. Cook for 40 seconds, or until al dente. Immediately drain and transfer the bean sprouts to a colander. Rinse with cold tap water to stop cooking. Once cooled completely, drain thoroughly, then pat dry with paper towels. Transfer to a big bowl.
- Add the sliced pepper, green onion, and garlic to the bowl with the bean sprouts. Do not stir. Make sure the garlic is on the very top of the bowl.
- Add the soy sauce, Chinkiang vinegar, sugar and Sichuan peppercorns.
- Heat the peanut oil over medium heat until hot. Immediately drizzle the oil into the bowl, directly over the garlic and Sichuan peppercorns. You should see the ingredients sizzle in the hot oil.
- Mix everything together and pour in the sesame oil (or chili oil, if you prefer a spicy dish). Mix again and serve as an appetizer.
Cup of Yum
Notes
- Choose whichever pepper suits your taste and spiciness tolerance.
- If you think the taste of raw garlic is too strong, you can set it aside with the ground Sichuan peppercorns. Add them to the oil in step 4 after the oil is hot. Give it a quick stir to cook the garlic through, then pour it onto the salad.
Nutrition Information
Serving
1serving
Calories
107kcal
(5%)
Carbohydrates
5.9g
(2%)
Protein
4.2g
(8%)
Fat
8.3g
(13%)
Saturated Fat
1.4g
(7%)
Sodium
232mg
(10%)
Potassium
201mg
(4%)
Fiber
0.3g
(1%)
Sugar
0.8g
(2%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 107
% Daily Value*
| Serving | 1serving | |
| Calories | 107kcal | 5% |
| Carbohydrates | 5.9g | 2% |
| Protein | 4.2g | 8% |
| Fat | 8.3g | 13% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 232mg | 10% |
| Potassium | 201mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 0.8g | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.