Mung Bean Sprout Salad

1. 1

   In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.

2. 2

   Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.

3. 3

   Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.

4. 4

   Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.

5. 5

   Serve at room temperature or cold.

6. 6

   Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.