About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Warm Bean Sprout Salad with Crispy Garlic

This is a really nice warm salad or a great snack. I often make it as a between meals snack or a late night treat. Bean sprouts are wonderful and really easy to grow yourself. Try this next time you are having an Asian meal. Belle prefers the garlic soft and not crispy so I have changed the cooking time of the garlic and I also increase the amount of garlic by quite a bit. Neither Belle or Hayley really like sesame seeds in or on their food so I leave these out. This is also a great Vegan salad.

Warm Bean Sprout Salad with Crispy Garlic
adapted from Japanese Pure and Simple by Kimiko Barber

6 cups bean sprouts
3 tbsp vegetable oil
2 tsp sesame oil
6 cloves of garlic, thinly sliced
1 tsp chili flakes
2 tbsp Soya Sauce (use GF if desired)
Pinch of salt

  1. Blanch the bean sprouts in salted boiling water and drain.
  2. Heat the two oils in a  large skillet over medium heat and add the garlic.
  3. Fry the garlic until it is just starting to change colour (or you can continue until it is crispy).
  4. Remove the garlic with a slotted spoon and place on paper towels to drain.
  5. Increase the heat to medium high and add the bean sprouts, toss to coat in the oils.
  6. Toss for a few minutes, but only a few.
  7. Add the chili flakes, soya sauce and salt, toss to coat and remove from the heat.
  8. Transfer to a serving dish and sprinkle the garlic on top, serve hot. (you could also sprinkle with sesame seeds at this point as well).

 

WarmBeanSproutSaladWithGarlic002

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