Bean Sprout Salad, Remove Mung Bean Husks and Boil for 3 Minutes for a Crispy Toss

Steps

1. 1

   Lightly shake the bean sprouts to remove the mung bean husks.

2. 2

   Add 1 liter of water and 1 tablespoon of salt to a pot, bring to a boil, add the bean sprouts, boil for 3 minutes, then rinse in cold water and drain in a colander.

3. 3

   Julienne the carrot, remove seeds and julienne the cheongyang chili peppers, and shred the crab sticks finely.

4. 4

   Mix 1T soup soy sauce, 1T minced garlic, 1T sugar, 1T vinegar, and 0.5T salt to make the seasoning sauce.

5. 5

   In a bowl, combine bean sprouts, carrot, cheongyang chili peppers, crab sticks, seasoning sauce, 1T sesame oil, and 3T whole sesame seeds and toss.