Soy Bean Sprout Salad

(Photo by joelogon/Flickr)


250 g/8 oz soy bean sprouts
1 tablespoon oriental sesame oil
2 tablespoons peanut oil
2 tablespoons toasted sesame seeds, crushed
3 tablespoons Korean soy sauce
2 teaspoons ginger juice pressed from
grated ginger
2 spring onions (scallions), finely chopped


Trim roots off bean sprouts and discard. If sprouts are long cut into convenient lengths. Drop into a pan of lightly salted boiling water and boil until just tender. Drain, drop into iced water and drain again. Combine all other ingredients and toss with sprouts. Serve chilled.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)