The most important thing is to squeeze out as much water from the bean sprouts as you can. That’s because bean sprouts are composed of mostly water. If you don’t squeeze enough water out of them after blanching, they will leach out a ton of liquid once they’re tossed with the dressing, watering the whole thing down. Giving them a thorough wring also transforms the texture of the bean sprouts from subtly crisp to audibly crunchy. Unfortunately, all this squeezing reduces the volume of salad you get, which is why you may want to make a double or triple batch. I give you this warning because this simple preparation turns these humble bean sprouts into a robustly crunchy salad that’s redolent of nutty sesame oil and pungent garlic. The texture, along with the salty umami kick, makes this one of the most delectably addictive salads. It will have you effortlessly polishing off a pound of bean sprouts on your own.
📖 Recipe
