Simple bean sprout salad with soy sauce, sesame oil and sesame seeds (low FODMAP, gluten free, vegan)
I am hooked on charity shops. I love the unique pieces that I can’t buy from the department stores and homeware chain stores. There is a charity shop in the next suburb and I visit it every week, rain or shine. Last week I found this big brown urn. It was just like the one my grandmother used to grow bean sprout – layers of beans between cloth pieces; some water; and a towel covering the top of the urn; and magically we had bean sprouts for dinners.
Although growing bean sprouts may take a bit of time and effort. Cooking bean sprouts can be effortless. For a simple salad, I first blanch the bean sprouts lightly, add a dash of sesame oil, some sliced green shallot, then a dash of soy sauce. Garnish with a little toasted sesame seeds, it is ready to serve.
Bean sprout contains only trace amounts of FODMAPs and can be consumed freely by FODMAPers.
Recipe is as follows:
(Serves 1-2 as a low FODMAP recipe)
- 1 small bag of bean sprouts, approximately 250g, washed
- 1 tbsp of sesame oil
- 1 tbsp of soy sauce (use a gluten free soy sauce for a GF option)
- 5g green shallot, sliced (optional)
- 5g coriander, diced (optional)
- a little chili, sliced (optional)
- 1 tsp toasted sesame seeds, for garnish (optional)
- Bring a pot of water to boil, add bean sprouts; bring the water to boil again; quickly remove the bean sprouts from the pot; rinse under tap water in a sieve until cool.
- Transfer the bean sprouts to a mixing bowl; add sesame oil, green shallot, coriander and chili, toss well; add soy sauce, toss well
- Transfer the bean sprouts to a plate; garnish with sesame seeds; ready to serve