Sprouts are rich in nutrients and protein and were used thousands of years ago by Chinese physicians attempting to cure many disorders.
- 1 pound mung bean sprouts
- 1/2 teaspoon salt
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 teaspoon sugar
- 1 tablespoon toasted sesame seeds
Clean and wash bean sprouts well in cold water. Drop them in ¼ cup boiling water with ½ teaspoon salt and cover with a lid. Cook only 4-5 minutes so sprouts still have a crunch. Immediately drain well and rinse with cold water. (I even throw in a few pieces of ice in the cool down water so that the sprouts are cold.) Spin in salad spinner and/or pat dry with paper towels to gently remove as much water as possible. Mix vinegar, oil and sugar together and gently toss with sprouts. Sprinkle toasted sesame seeds on top just before serving.