March 20, 2013: Cucumber-Bean Sprout Salad

March 20, 2013

Cuke-Bean Sprout SaladHaving Summer vegetables available year-round allows the delicious taste of this Japanese Summer salad just when we need it the most! Cucumber-Bean Sprout Salad combines crisp  veggies with the nutty taste of sesame and a light dressing of shoyu and rice vinegar.

In a wok, over medium-high heat, add 1 Tblsp. sesame oil and 2C. bean sprouts. Turning often, fry the bean sprouts until they start to crisp. Remove from heat. Sprinkle with a dash of 5-spice powder, stir and chill. Take a medium cucumber, wash, slice in half (length-wise) and de-seed. Scrape the skin with the tines of a fork, slice thin (1/4″) and soak in salted H2O for 20 minutes (this will remove some bitterness of the cucumbers.) Drain well and chill. Assemble the cucumbers on each plate and top with bean sprouts. Add a small of equal amounts of shoyu and rice vinegar to salad and sprinkle with toasted white sesame seeds.


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