CookEat Recipe
Bean Sprout and Choy Salad with Ginger
Cooked, chilled bean sprouts are tossed with choy, pak choi and rocket in a garlic and ginger vinaigrette.
Method
Steps
Step 1
Rinse bean sprouts. Boil them in 800 ml water for about 4–5 minutes, until steaming hot throughout, then drain. Spread in a shallow container and refrigerate promptly until 4°C or below, about 30 minutes.
Step 2
Wash and dry choy, pak choi and rocket. Finely shred the greens; peel and grate garlic and ginger. Whisk all olive oil and vinegar with garlic and ginger.
Step 3
Toss chilled sprouts and greens with half the dressing, add remaining dressing to coat and serve four small side portions. Keep refrigerated until serving.
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Cooked 3 times