Blanched Bean Sprouts with Sesame
Crisp blanched bean sprouts tossed in a simple sesame dressing and topped with toasted sesame seeds and spring onions.
TOTAL TIME
16 min
ACTIVE TIME
11 min
QUANTITY
~3.4 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This may be a little light — some at the table might still be peckish.
Ingredients0/9
Tools0/11
Ingredients0/9 gathered · 4 servings
2l
1tsp
300g
1l
1tbsp
1tsp
1tsp
2piece
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2l | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 1l | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 1tbsp | — | — |
Tools11 items
Serveware1 item
Procedure20 steps
1 of 20
Pour the water into a large saucepan.
Water · 2 l
⏱ 30s
ResultWater2 of 20
Bring the water to a rolling boil over high heat.
⏱ 5 min
ResultBoiling water3 of 20
Add the salt to the boiling water and stir briefly.
Salt · 1 tsp⏱ 15s
ResultSalted boiling water4 of 20
Add the bean sprouts to the salted boiling water.
Mung bean sprouts · 300 g⏱ 10s
ResultSalted boiling water and mung bean sprouts5 of 20
Blanch the bean sprouts for 30 seconds until just tender-crisp.
⏱ 30s
ResultBlanched bean sprouts6 of 20
Tip the bean sprouts into a colander to drain away the hot water.
⏱ 20s
ResultDrained bean sproutsused in step 87 of 20
Pour the ice-cold water into a large bowl.
Ice-cold water · 1 l
⏱ 30s
ResultIce-cold water8 of 20
Transfer the drained bean sprouts into the bowl of ice-cold water.
⏱ 20s
ResultIce-cold water and drained bean sprouts9 of 20
Leave the bean sprouts to soak in the ice-cold water for 1 minute to halt cooking and keep them crisp.
⏱ 1 min
ResultIce-shocked bean sprouts10 of 20
Tip the bean sprouts back into the colander and drain thoroughly.
⏱ 20s
ResultDrained ice-shocked bean sprouts11 of 20
Spread the bean sprouts out on kitchen paper on the counter and pat dry.
⏱ 1 min
ResultDried bean sproutsused in step 1612 of 20
Measure the toasted sesame oil into a small bowl.
Toasted sesame oil · 1 tbsp
⏱ 15s
ResultToasted sesame oil13 of 20
Add the soy sauce to the sesame oil.
Soy sauce · 1 tsp⏱ 15s
ResultToasted sesame oil and soy sauce14 of 20
Add the rice vinegar to the small bowl.
Rice vinegar · 1 tsp⏱ 15s
ResultToasted sesame oil and soy sauce and rice vinegar15 of 20
Whisk the sesame oil, soy sauce and rice vinegar together until combined.
⏱ 1 min
ResultSesame dressingused in step 1716 of 20
Transfer the dried bean sprouts into a large bowl.
⏱ 30s
ResultDried bean sprouts17 of 20
Pour the sesame dressing over the bean sprouts and toss well to coat every sprout.
⏱ 1 min
ResultSesame-dressed bean sprouts18 of 20
Transfer the bean sprouts in sesame dressing to a serving plate.
⏱ 30s
ResultSesame-dressed bean sprouts19 of 20
Trim the root ends and any ragged outer layers from the spring onions.
Spring onions · 2 piece
⏱ 30s
ResultPeeled spring onions20 of 20
Thinly slice the spring onions on the diagonal.
⏱ 1 min
ResultThinly sliced spring onionsused in step 22Total Time16 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 l | | Pour the water into a large saucepan.⏱ 30sResultWater |
| 2 | — | | Bring the water to a rolling boil over high heat.⏱ 5 minResultBoiling water |
| 3 | 1 tsp | | Add the salt to the boiling water and stir briefly.⏱ 15sResultSalted boiling water |
| 4 | 300 g | | Add the bean sprouts to the salted boiling water.⏱ 10sResultSalted boiling water and mung bean sprouts |
| 5 | — | | Blanch the bean sprouts for 30 seconds until just tender-crisp.⏱ 30sResultBlanched bean sprouts |
| 6 | Blanched bean sproutsstep 5 | | Tip the bean sprouts into a colander to drain away the hot water.⏱ 20sResultDrained bean sproutsused in step 8 |
| 7 | 1 l | | Pour the ice-cold water into a large bowl.⏱ 30sResultIce-cold water |
| 8 | Drained bean sproutsstep 6 | | Transfer the drained bean sprouts into the bowl of ice-cold water.⏱ 20sResultIce-cold water and drained bean sprouts |
| 9 | — | | Leave the bean sprouts to soak in the ice-cold water for 1 minute to halt cooking and keep them crisp.⏱ 1 minResultIce-shocked bean sprouts |
| 10 | Ice-shocked bean sproutsstep 9 | | Tip the bean sprouts back into the colander and drain thoroughly.⏱ 20sResultDrained ice-shocked bean sprouts |
| 11 | Drained ice-shocked bean sproutsstep 10 | | Spread the bean sprouts out on kitchen paper on the counter and pat dry.⏱ 1 minResultDried bean sproutsused in step 16 |
| 12 | 1 tbsp | | Measure the toasted sesame oil into a small bowl.⏱ 15sResultToasted sesame oil |
| 13 | 1 tsp | | Add the soy sauce to the sesame oil.⏱ 15sResultToasted sesame oil and soy sauce |
| 14 | 1 tsp | | Add the rice vinegar to the small bowl.⏱ 15sResultToasted sesame oil and soy sauce and rice vinegar |
| 15 | — | | Whisk the sesame oil, soy sauce and rice vinegar together until combined.⏱ 1 minResultSesame dressingused in step 17 |
| 16 | Dried bean sproutsstep 11 | | Transfer the dried bean sprouts into a large bowl.⏱ 30sResultDried bean sprouts |
| 17 | Sesame dressingstep 15 | | Pour the sesame dressing over the bean sprouts and toss well to coat every sprout.⏱ 1 minResultSesame-dressed bean sprouts |
| 18 | Sesame-dressed bean sproutsstep 17 | | Transfer the bean sprouts in sesame dressing to a serving plate.⏱ 30sResultSesame-dressed bean sprouts |
| 19 | 2 piece | | Trim the root ends and any ragged outer layers from the spring onions.⏱ 30sResultPeeled spring onions |
| 20 | Peeled spring onionsstep 19 | | Thinly slice the spring onions on the diagonal.⏱ 1 minResultThinly sliced spring onionsused in step 22 |
| Total Time | 16 min | ||
Serving
- Scatter the toasted sesame seeds evenly over the bean sprouts.
- Scatter the sliced spring onions over the top to finish the dish.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 68kcal | |
| 3g | |
| 5g | |
| 0.6g | |
| 5g | |
| 2g | |
| 2g | |
| 86mg |
Ingredients0/9
Tools0/11
Recipe
Blanched Bean Sprouts with Sesame
Crisp blanched bean sprouts tossed in a simple sesame dressing and topped with toasted sesame seeds and spring onions.
What you’ll doYou will blanch the bean sprouts briefly in salted boiling water, then shock them in ice-cold water to stop cooking and preserve their crispness. Once drained and patted dry, you will toss them in a whisked sesame dressing, then finish with toasted sesame seeds and sliced spring onions.
Serves4
Total16 min
LevelMedium
Ingredients
- Water2 l
- Salt1 tsp
- Mung bean sprouts300 g
- Ice-cold water1 l
- Toasted sesame oil1 tbsp
- Soy sauce1 tsp
- Rice vinegar1 tsp
- Spring onions2 piece
- Toasted sesame seeds1 tbsp
Tools
Kitchen counterLarge saucepanTongsServing plateSmall bowlChef's knifeLarge bowlWhiskColanderKitchen paperChopping board
Method
1
Pour the water into a large saucepan.
30sLarge saucepanWater · 2 l
2
Bring the water to a rolling boil over high heat.
5 minLarge saucepan
3
Add the salt to the boiling water and stir briefly.
15sLarge saucepanSalt · 1 tsp
4
Add the bean sprouts to the salted boiling water.
10sLarge saucepanMung bean sprouts · 300 g
5
Blanch the bean sprouts for 30 seconds until just tender-crisp.
30sLarge saucepan
6
Tip the bean sprouts into a colander to drain away the hot water.
Result · Drained bean sprouts · used in step 8
20sColanderBlanched bean sprouts · step 5
7
Pour the ice-cold water into a large bowl.
30sLarge bowlIce-cold water · 1 l
8
Transfer the drained bean sprouts into the bowl of ice-cold water.
20sLarge bowlDrained bean sprouts · step 6
9
Leave the bean sprouts to soak in the ice-cold water for 1 minute to halt cooking and keep them crisp.
1 minLarge bowl
10
Tip the bean sprouts back into the colander and drain thoroughly.
20sColanderIce-shocked bean sprouts · step 9
11
Spread the bean sprouts out on kitchen paper on the counter and pat dry.
Result · Dried bean sprouts · used in step 16
1 minKitchen counter, Kitchen paperDrained ice-shocked bean sprouts · step 10
12
Measure the toasted sesame oil into a small bowl.
15sSmall bowlToasted sesame oil · 1 tbsp
13
Add the soy sauce to the sesame oil.
15sSmall bowlSoy sauce · 1 tsp
14
Add the rice vinegar to the small bowl.
15sSmall bowlRice vinegar · 1 tsp
15
Whisk the sesame oil, soy sauce and rice vinegar together until combined.
Result · Sesame dressing · used in step 17
1 minSmall bowl, Whisk
16
Transfer the dried bean sprouts into a large bowl.
30sLarge bowlDried bean sprouts · step 11
17
Pour the sesame dressing over the bean sprouts and toss well to coat every sprout.
1 minLarge bowl, TongsSesame dressing · step 15
18
Transfer the bean sprouts in sesame dressing to a serving plate.
30sServing plateSesame-dressed bean sprouts · step 17
19
Trim the root ends and any ragged outer layers from the spring onions.
30sChopping board, Chefs knifeSpring onions · 2 piece
20
Thinly slice the spring onions on the diagonal.
Result · Thinly sliced spring onions · used in step 22
1 minChopping board, Chefs knifePeeled spring onions · step 19
21
Scatter the toasted sesame seeds evenly over the bean sprouts.
30sServing plateToasted sesame seeds · 1 tbsp
22
Scatter the sliced spring onions over the top to finish the dish.
Result · Blanched Bean Sprouts with Sesame
30sServing plateThinly sliced spring onions · step 20
Printed 14 October 2026