Bean sprouts have a grassy flavor that can enliven any dish. However, on their own, they can be rather bland and benefit from seasonings of some sort. Often paired with sesame oil, this recipe offers a classic combination: soy and lemon. After a quick blanch and squeeze, the bean sprouts soak up the vibrant flavor. Adding a dash of lemon to give it a zing, but this is only recommended for those who like something bold. A middle school student once explained how beneficial bean sprouts were for the brain. Perhaps before a big exam students eat them by the plateful just in case. (Serves 3-4)
1 lb package bean sprouts (ideally with mung bean attached)
2 teaspoons ponzu
1 ½ teaspoons lemon juice
¼ teaspoon grated lemon rind (optional)
1 teaspoon sugar
Black pepper to taste
A dash of salt
Sesame seeds (for garnish)
Medium saucepan, strainer, bowl
1. Fill a medium saucepan full of water, and bring it to a boil. Add the bean sprouts, and cook 2 minutes.
2. Remove from the heat, strain the bean sprouts, and run under cool water immediately to preserve color and texture.
3. Squeeze as much of the moisture out of the bean sprouts as possible (a cheesecloth works well for this).
4. Mix the bean sprouts with the remaining ingredients. Serve chilled.