Bean Sprout And Pepper Salad Moyashi Sujoyu Ae Food

BEAN SPROUT AND PEPPER SALAD (MOYASHI SUJOYU-AE)

Steps:

• Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
• Rinse bean sprouts in colander under cold running water; drain.
• Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
• Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
• Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.
• Drain vegetables; cool completely. Squeeze slightly to remove excess water.
• Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.

BEAN SPROUT SALAD

Steps:

• [Optional] Remove the brown part and stringy root part. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. You can taste the clean bean sprouts.
• Rinse the bean sprouts under cold water and drain well.
• Bring a large pot of water to a boil. Once boiling, add bean sprouts to cook for 1 to 1.5 minutes.
• Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water.
• Meanwhile, cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic press to crush the garlic.
• In a medium bowl, combine all the ingredients for the seasonings and mix well. It might look little but it's more than enough.
• Add the bean sprout and green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.