Blanched Bean Sprout Salad
This is variation of a Korean dish is almost lightning-quick. The brief blanching of the bean sprouts renders them tender-crisp and at the same time allows them to combine with the dressing better than they would raw, as you'll see. This salad is best served warm.
1 pound mung bean sprouts
4 scallions, very thinly sliced
3 T soy sauce or wheat-free tamari*
1 tsp toasted sesame oil
Bring plenty of water to boil in a large kettle. Drop the sprouts into the water, stir once, and then immediately drain well in a colander, shaking firmly. Once the water has all drained off, turn the sprouts into a large platter and toss with most of the sliced scallions, reserving some of the green portion for garnish. Spread out in a fairly even layer on the platter.
Stir soy sauce together with the sesame oil and drizzle over the sprouts. Sprinkle the sliced scallions on top. Serve at once, or at room temperature.
*For gluten-free, use wheat-free tamari