8/11/2023 0 Comments Bean sprout saladDressing: soy sauce, rice vinegar (or lime juice), sesame oil, maple syrup (or sugar), pepper, ginger, garlic → If you don’t like or can’t tolerate garlic, omit it.Feel free to remove the core and seeds beforehand to make it a little less spicy. A mild red chili pepper makes for a great color combination. Scallion & Chili Pepper → I use only the green part of the scallion for this recipe, but feel free to use the white part too (or store it in the fridge and use it for another recipe). Mung Bean Sprouts → They should be as fresh as possible!.They are very often used in Asian cuisine, such as Pad Thai, Spring Rolls, or stir-fry dishes. It comes in at a measly 62 calories per serving! □īean sprouts are sprouts of the mung bean and are very healthy, rich in vitamin C, and low in calories. You can serve this bean sprout salad as an appetizer or as a side dish to any Asian dish. This way they become beautifully transparent, a bit softer, but still keep their crunchy texture. The bean sprout salad tastes best if you cook the bean sprouts briefly in a large pot of water for one minute. You only need a few ingredients and a few minutes of your time. Jump to:Ĭrispy, fresh, light, low-calorie, low-carb, vegan, gluten-free, delicious, and made in no time – just to name a few! Let me show you how to make the most delicious mung bean sprout salad at home, just as you know it from the Asian restaurant (only better – since it’s homemade □ ). in case you want to play around: grated ginger in place of some of the garlic would be nice, and/or a sprinkling of toasted almonds on top could help satisfy all of your crunch cravings.Bean Sprout Salad with crispy bean sprouts, green onions, chili pepper, and a tangy Asian dressing! This simple Asian salad makes a perfect low-calorie side dish to any Asian dish. it's garlicky and a little bit pickle-y, but there's also a hint of sesame oil to mellow everything out. or a wonderful snack for those times you’re afflicted with the munchies. Sakamoto namul is a great side dish for kimbap or this take on mul naengmyeon, though honestly i would be set for lunch with a bowlful and some rice and kimchi. the hawaiian context makes a lot of sense to me, since hawaii is such a melting pot, and japanese and korean cuisines influence the food so much. from my mild research, the recipe came from arnold sakamoto, who owned/owns a small business (restaurant? grocery store? catering? who knows) in hawaii. there's a slight contradiction in the name sakamoto namul sakamoto is a japanese last name, but namul is a korean word for a certain kind of fern/vegetable. My mom asked her sister for the recipe, and said sister got it from one of her husband's aunts, though i'm not sure of how that aunt ended up with the recipe. and that’s how i ended up eating three large portions of marinated bean sprouts at a new year's day party, even with all the other japanese yummies ( spam musubi! surrounding me. it’s unassuming amongst its somewhat more elaborate neighbors, tsukemono and inari (cute alert for these ones), but still lures you in. Imagine a huge vat of bean sprouts lounging in a potent marinade chockful of garlic and soy and sugar. everything else (the pics + my words) has been updated (as of june 2018!). This recipe for sakamoto namul, or marinated bean sprouts, was first published in march 2014.
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