Bean Sprout Salad Dow Ngah Food

BEAN SPROUT SALAD (DOW NGAH)

Steps:

• If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
• Combine carrot, onion, soy sauce, oil, and sesame oil.
• Pour over bean sprouts; mix.

BEAN SPROUT SALAD WITH SOY SAUCE DRESSING

Steps:

• Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine.

BEAN SPROUT SALAD

Steps:

• Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

BEAN SPROUT SALAD - MOM STYLE

Steps:

• Prepare all salad ingredients and place in large bowl.
• Whisk together all dressing ingredients in a bottle or small bowl.
• When ready to serve toss salad and dressing together.

DUA GIA (PICKLED BEAN SPROUT SALAD)

Steps:

• To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
• At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
• Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.

CRUNCHY COLD BEAN SPROUT SALAD

Steps:

• Blanch the bean sprouts in boiling water for 1 minute.
• Refresh in cold water and drain well.
• Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
• Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
• Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
• Cover and chill for at least 20 minutes.

RED CABBAGE & BEAN SPROUT SALAD

Steps:

• Combine vegetables & pine nuts & toss.
• Combine mayo, mustard & dressing; pour over salad.

BEAN SPROUT SALAD

Steps:

• In a bowl, combine all the vegetables.
• In another bowl, whisk together the olive oil, sesame oil, soy sauce, lemon juice and ginger.
• Pour dressing over vegetables and toss lightly. Season with Salt and pepper to taste and sprinkle with toasted sesame seeds.

KOREAN BEAN SPROUT SALAD

Steps:

• Bring 1 quart of water to a full boil.
• Add bean sprouts and return to full boil.
• Cook for 1 minute then remove from heat.
• Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
• Add all other ingredients and toss until well mixed.
• Adding Optional Ingredients: Sprinkle red chile pepper over sprouts and toss.
• Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.
• Serve chilled or at room temperature.
• Some restaurants will also add MSG to the salad.

MUNG BEAN SPROUT SALAD

Steps:

• In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
• Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
• Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
• Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
• Serve at room temperature or cold.
• Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.