Blanched Bean Sprouts

Blanched Bean Sprouts

Crisp bean sprouts blanched briefly, keeping their crunch for salads and stir-fries.

Total 10 min Makes 4 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Quick blanching softens the raw edge off bean sprouts while keeping their snap intact, a common prep step in Korean banchan and Asian noodle dishes. Tossed with sesame oil, garlic, and a splash of soy or salt after cooking, they make a light side dish or a fast addition to soups and stir-fries.

Ingredients

  • 1 pound fresh bean sprouts, rinsed and trimmed
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Method

  1. Bring 2 quarts of water to a boil in a 6-quart saucepan and add the salt.

  2. Add the bean sprouts to the boiling water and blanch until just tender-crisp, about 2 minutes.

  3. Drain the sprouts immediately and rinse under cold running water to stop the cooking and preserve crunch.

  4. Press or pat the sprouts dry with a clean towel to remove excess water.

  5. Transfer the sprouts to a bowl and toss with sesame oil, minced garlic, soy sauce, sesame seeds, and green onion.

  6. Taste and adjust seasoning with additional salt or soy sauce as needed, then serve at room temperature or chilled.

Rate this recipe

★ 4.7 (1)

Blanched Bean Sprouts

Quick blanching softens the raw edge off bean sprouts while keeping their snap intact, a common prep step in Korean banchan and Asian noodle dishes. Tossed with sesame oil, garlic, and a splash of soy or salt after cooking, they make a light side dish or a fast addition to soups and stir-fries.

10 min 4 servings 45 cal

Ingredients

  • 1 pound fresh bean sprouts, rinsed and trimmed
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Method

  1. 1

    Bring 2 quarts of water to a boil in a 6-quart saucepan and add the salt.

  2. 2

    Add the bean sprouts to the boiling water and blanch until just tender-crisp, about 2 minutes.

  3. 3

    Drain the sprouts immediately and rinse under cold running water to stop the cooking and preserve crunch.

  4. 4

    Press or pat the sprouts dry with a clean towel to remove excess water.

  5. 5

    Transfer the sprouts to a bowl and toss with sesame oil, minced garlic, soy sauce, sesame seeds, and green onion.

  6. 6

    Taste and adjust seasoning with additional salt or soy sauce as needed, then serve at room temperature or chilled.