0.2-0.3oz.clove garlicgrated or crushed (about 1 medium clove)
Toasted white sesame seedssprinkle, if using
Bring a large pot (about 7 cups water to boil. Season the water with 2 small pinches of salt. Add mung bean sprouts and quickly blanch them for 45 seconds to 1 minute. Rinse in cold running water and set aside to drain well.
To make the sauce, in a bowl combine ingredients from coconut aminos to garlic. Gently mix well.
Place the blanched mung bean sprouts in a large serving bowl. Add the sauce and gently toss and mix. Taste to make seasoning adjustments. Sprinkle with sesame seeds, if using. Serve cold or warm.
Store extra in airtight container in the fridge. Best finish in 3-4 days.
Can't have seed oil? Use extra virgin olive oil for this mung bean sprouts recipe!