Seasoned Soybean Sprouts with Garlic and Sesame Oil

What you need

• 400 g (14 oz) soybean sprouts, heads and tails left on
• 100 ml (scant 1/2 cup) water
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 1 tsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 1 tsp salt, a pinch for cooking, the rest for seasoning

Method

Restated from the original video

1. 1

   Rinse the sprouts in cold water and pick out any brown, slimy or broken ones.

2. 2

   Put the sprouts in a pot with the water and a pinch of salt. Cover with the lid.

3. 3

   Bring to a boil over medium-high heat and cook for 5-6 min without lifting the lid, until the stems are tender but still crunchy and the raw bean smell is gone.

4. 4

   Drain at once and rinse under cold water, then leave to drain for 5 min.

5. 5

   Mince the garlic and slice the scallions while the sprouts drain.

6. 6

   Squeeze out the excess water from the sprouts gently, a handful at a time.

7. 7

   Put the sprouts in a bowl with the garlic, scallions, soy sauce, sesame oil and 1/2 tsp salt. Toss with your hands until evenly coated.

8. 8

   Crush the sesame seeds between your fingers as you add them, and toss again. Taste and add a little more salt if needed.

9. 9

   Serve at room temperature or chilled.

Imported from mattzip.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.