Simple bean sprout salad with soy sauce, sesame oil and sesame seeds (low FODMAP, gluten free, vegan)

Bean sprout salad with soy sauce, sesame oil and sesame seeds (FODMAP friendly)

My grandmother used to grow bean sprout in a big ceramic urn – layers of beans between thin cloth. Water was added, and a old towel covering the top of the urn. Magically we  had bean sprouts for dinners.

Although growing bean sprouts will take time and effort, cooking bean sprouts is easy. For a simple salad, I first blanch the bean sprouts briefly, 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.

Ingredients

(Serves 2 as a FODMAP recipe)

  • 1 small bag of bean sprouts, approximately 250g, washed
  • 1 tbsp. of sesame oil
  • 1 tbsp. of light soy sauce (use a gluten-free soy sauce for a gluten-free option)
  • 5g green shallot, sliced (optional)
  • 5g coriander, diced (optional)
  • a little chili, sliced (optional)
  • 1 tsp toasted sesame seeds, for garnish (optional)

Method

  • Bring a saucepan of water to boil, add bean sprouts; bring the water to boil again; quickly remove the bean sprouts from the saucepan; rinse the bean sprouts under tap water in a sieve until cool
  • Transfer the bean sprouts to a mixing bowl; add sesame oil, soy sauce, toss well; add green shallot, coriander and chili, toss
  • Transfer the bean sprouts to a plate to serve; garnish with sesame seeds
Bean sprout
Bean sprout

2 comments

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