My favorite parts of the Hani markets in southeastern Yunnan were the long aisles piled high with sprouts. There were chickpea sprouts, soybean sprouts, mung bean sprouts, and several others I couldn’t identify. They were in giant piles, in beautiful shades of white, brown, and yellow, all bursting with freshness.
This salad is like one I ate at Luchen market. It makes a bright tasting side dish.
Yield : Serves 4 as a salad or side dish
Ingredients
Salad:
- 1 pound soybean sprouts (see Notes)
- 2 tablespoons soy sauce
- 1 teaspoon finely chopped seeded red cayenne chile
- 2 tablespoons minced scallions (white and tender green parts)
- ¼ cup coriander leaves
Dressing:
- 1 tablespoon vegetable oil
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon roasted sesame oil
Directions
Wash the soybean sprouts and drain them. Bring 8 cups of water to a boil in a medium saucepan. Add the sprouts and soy sauce and bring back to a boil. Reduce the heat to a simmer and let the sprouts cook, uncovered, for 1 hour, or until tender.
Drain the sprouts in a colander (if you like, drain them over a bowl and save the cooking water for a vegetarian broth), and put them in a shallow bowl or on a plate.
Place the dressing ingredients in a cup and use a fork or small whisk to blend them together well. Pour the dressing over the sprouts and toss gently to mix. Add the red chile, scallions, and coriander leaves and gently toss again. Serve warm or at room temperature.
Notes
Unlike the more commonly available mung bean sprouts, soy sprouts, which have larger green or yellow halfbeans attached to them, can take long cooking without turning to mush. Look for them in Chinese grocery stores and specialty produce markets.
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