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.
(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)
- 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