0.2-0.3oz.garlic clovesgrated or crushed (about 1 medium clove)
SprinkleToasted white sesame seedsoptional
Instructions
Before we start cooking, rinse the bean sprouts a few times under tap water. Pat them dry with a clean paper towel.
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.
Video
Notes
Good quality sprouts should look plump, not wilted or watery, and in white color. If they look translucent, they are wilted.
Cooked mung bean sprouts should be stored in the fridge and in an airtight container for up to 3 days.
You can blanch the bean sprouts 1-2 days ahead and combine them with the seasoning right before serving.
The best way to reheat bean sprouts is to eat them cold and retain the crunchiness and crisp texture.