Soy-Bean And Mung-Bean Sprouts Seasoned With Sesame Oil
Published by Knopf
This simple, refreshing dish may be served in place of a salad.
Total Timeunder 15 minutes
Taste and Texturelight, salty, savory, umami
Type of Dishvegetable
- 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.
1981 Madhur Jaffrey