涼拌豆芽

Here's a simple and authentic recipe for 涼拌豆芽 (Chinese cold mung bean sprout salad), a refreshing and healthy dish:

Ingredients (Serves 2-3):

• 300g mung bean sprouts
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• 1 small carrot, julienned (optional, for color and crunch)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt (adjust to taste)
• 1 tsp chili oil or chili flakes (optional, for heat)
• 1 tbsp toasted sesame seeds (optional, for garnish)
• A handful of cilantro, chopped (optional)

Instructions:

1. Prepare the Bean Sprouts:

   • Rinse the mung bean sprouts thoroughly under cold water.
   • Bring a pot of water to a boil and blanch the sprouts for 30-60 seconds until they soften slightly but remain crunchy.
   • Drain and immediately plunge the sprouts into ice water to stop the cooking process. Drain well and set aside.

2. Prepare the Seasoning:

   • In a small bowl, mix the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and salt. Stir until the sugar and salt dissolve.
   • If using chili oil or flakes, add them to the mixture for a spicy kick.

3. Assemble the Salad:

   • In a large mixing bowl, combine the blanched bean sprouts, julienned carrot (if using), and chopped green onion.
   • Pour the seasoning mixture over the vegetables and toss gently to coat evenly.

4. Garnish and Serve:

   • Sprinkle with toasted sesame seeds and cilantro (if using) for extra flavor and presentation.
   • Let the salad sit for 5-10 minutes to allow the flavors to meld (optional).
   • Serve chilled or at room temperature as a side dish or appetizer.

Tips:

• Texture is key: Don’t overcook the bean sprouts; they should remain crisp.
• Customization: Add sliced cucumber or wood ear mushrooms for variety.
• Storage: Best eaten fresh, but can be refrigerated for up to a day. Toss again before serving.

Enjoy your refreshing 涼拌豆芽! Let me know if you need adjustments or have specific dietary preferences.