Bean Sprout Bonanza

Bean Sprout Salad
with Garlic

Californian Bean
Sprout Salad

This document last modified

Bean Sprout Salad with Garlic


2 tablespoons Sesame seeds
1 pound Fresh bean sprouts, rinsed
3 medium cloves garlic, minced
2 medium Scallions, minced
1 1" cube ginger, minced
2 tablespoons Oriental sesame oil
1/3 cup Soy sauce
2 tablespoons Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoons Light brown sugar
1 teaspoon Spicy sesame oil
General Info:
Preheat oven to 350°


  1. Toast the sesame seeds by spreading them over the bottom of a pie tin and roast for 12-to-16 minutes, stirring often, until golden brown.
  2. Place the bean sprouts in a large heatproof bowl and set it aside.
  3. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, add all the remaining ingredients except bean sprouts.
  4. Increase the heat to moderate and boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.
  6. Toss again before serving.

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Californian Bean Sprout Salad


1 head Romaine lettuce
1 head leaf lettuce
2 cups bean sprouts, blanched
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber,diced
1 red pepper, julienned
1 avocado, cubed
1 hard-boiled egg
1 teaspoon sesame oil

  1. In saucepan, bring 1 quart water to a boil. Add the bean sprouts and blanch for two minutes; remove from heat, drain in a colander and run under very cold water; set aside
  2. Mash boiled egg; set aside
  3. In a small bowl, blend vinegar, sugar and salt.
  4. In a large bowl, combine bean sprouts, cucumbers, red pepper and avocado.
  5. Add 1 teaspoon of sesame oil and toss well.
  6. Add the vinegar mixture to the bean sprout mixture and toss to combine; cover bowl tightly and refrigerate 1 hour.
  7. Tear lettuce into bite sized pieces and divide equally among 4-6 salad plates. Top with the sprout mixture, sprinkle with the chopped egg.

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