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Soy-Bean And Mung-Bean Sprouts Seasoned With Sesame Oil Default

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This simple, refreshing dish may be served in place of a salad.

Yield: 4-6 servings


  • 4 cups soy-bean sprouts
  • 4 cups mung-bean sprouts
  • ¼ cup Japanese soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons roasted and lightly crushed sesame seeds


Bring 12 cups of water to a boil in a 4-quart pot.

Put in the soy-bean sprouts and boil rapidly for 10 minutes. Add the mung-bean sprouts and boil another 2 minutes. Drain thoroughly, squeezing out as much of the water as possible.

Put the sprouts in a bowl. Add all the other ingredients and mix well.

Taste for seasonings.


From: Korea

© 1981 Madhur Jaffrey

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

100kcal (5%)
761mg (32%)
5g (8%)
1g (4%)
0mg (0%)
1mcg RAE (0%)
18mg (31%)
28mg (3%)
2mg (9%)

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