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Hani-Style Soy Sprout Salad
Hearty soybean sprouts take center stage in this simple, earthy side dish. Unlike delicate mung bean sprouts, they hold up beautifully to a long simmer, giving you a tender but satisfying bite. You'll toss them in a bright dressing of soy sauce, rice vinegar, and roasted sesame oil that soaks right into the warm beans. Finished with fresh coriander, minced scallions, and a kick of red cayenne chile, it's a refreshing bowl that works just as well warm or at room temperature.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 pound soybean sprouts (see Note )
- 2 tablespoons soy sauce
- 1 teaspoon finely chopped seeded red cayenne chile
- 2 tablespoons minced scallions (white and tender green parts)
- ¼ cup coriander leaves
- 1 tablespoon vegetable oil
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon roasted sesame oil
Instructions
- 1Rinse and drain the soybean sprouts. Bring 8 cups of water to a rolling boil in a medium saucepan, then stir in the sprouts and soy sauce. Let the liquid return to a boil.
- 2Lower the heat to maintain a steady simmer. Cook the sprouts uncovered for 1 hour until they become tender. Soybean sprouts are much tougher than mung bean sprouts and need this long simmer to soften properly.
- 3Pour the sprouts into a colander to drain the liquid. Transfer the drained sprouts to a shallow serving bowl or a large plate.
- 4Whisk the vegetable oil, rice vinegar, salt, and roasted sesame oil together in a small cup until well combined. Pour this dressing over the warm sprouts and toss them gently to coat.
- 5Scatter the chopped red chile, minced scallions, and coriander leaves over the salad. Give everything one final gentle toss to distribute the fresh herbs, then serve warm or at room temperature.
Notes
- Ingredient tip: Soybean sprouts have larger half-beans attached and are much sturdier than mung bean sprouts. Look for them in Asian grocery stores or specialty produce markets.
- Zero waste: When draining the boiled sprouts, place a bowl under your colander to catch the cooking liquid. It makes a wonderful light vegetarian broth for soups.
- Origin: In the Yi and Hani markets of southeastern Yunnan, you'll find piles of many different bean sprouts for sale, inspiring fresh and simple preparations like this one.