Extra Bean Sprouts Recipe

Rinse and trim

Place 6 cups fresh mung bean sprouts in a colander. Rinse thoroughly under cold running water, removing any brown or limp bits. Shake off excess water.

Bring water to boil

In a medium pot, bring 1 cup water to a rolling boil. (The small amount of water is just enough to quickly blanch; adjust to a pot size so sprouts can be submerged briefly.)

Blanch quickly

Add the rinsed bean sprouts to the boiling water and blanch for 30–45 seconds, until they are bright white and slightly tender but still crisp. Do not overcook.

Shock in ice bath

Immediately transfer sprouts to a bowl of ice water (add 4 ice cubes) to stop cooking and retain crunch. Leave for 1–2 minutes until fully cooled.

Drain thoroughly

Drain the cooled sprouts in a colander, then press gently with a spatula or squeeze in a clean kitchen towel to remove excess water. Excess moisture will dilute the seasoning.

Heat and flavor the oil: In a small skillet over low heat, warm 1 tablespoon neutral oil until shimmering but not smoking (20–30 seconds). Remove from heat and stir in 1 teaspoon sesame oil and 1 teaspoon minced garlic to infuse for 30 seconds. If you prefer raw garlic flavor, skip warming and add garlic raw later.

Combine sprouts and seasoning: Transfer the drained bean sprouts to a mixing bowl. Pour the warm oil and garlic mixture over the sprouts. Add 3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon light soy sauce (optional), 1/2 teaspoon rice vinegar (optional), 1 tablespoon thinly sliced scallion, and 1 teaspoon toasted sesame seeds (optional).

Toss and taste: Using tongs or clean hands, toss thoroughly to coat evenly. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or a few drops of soy sauce if you prefer stronger umami.

Rest briefly: Let the seasoned bean sprouts rest for 5–10 minutes at room temperature so flavors meld. If serving cold, refrigerate for 10–15 minutes before serving.

Serve: Transfer to a serving bowl or plate as a side or extra topping. Garnish with an extra pinch of toasted sesame seeds and a few more sliced scallions if desired.