- 1 pound rinsed mung bean sprouts
- 1/2 teaspoon salt
- 2 tablespoons white distilled vinegar
- 2 tablespoons Asian sesame oil
- 1 tablespoon sugar
- 1 tablespoon toasted sesame seeds
- calories 79
- caloriesfromfat 61 %
- protein 2.5 g
- fat 5.3 g
- satfat 0.8 g
- carbohydrate 7.2 g
- fiber 1.1 g
- sodium 100 mg
- cholesterol 0.0 mg
How to Make It
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.