Posted by Belle

I slept in this morning - to be more accurate, after seeing the kids off to school, I crawled back into bed: it’s been deadline madness around here so I’ve been up way later than normal most nights lately. I woke up with this inexplicable craving for Garlicky Warm Bean Sprout Salad. So when Ward called on his way home from teaching his morning classes, I asked him to stop by the store and pick up some fresh bean sprouts.

Every time we have this dish I always think, “Really, we should start growing our own bean sprouts”. My mother does this. It has something to do with a clean jar, mung beans and a piece of cheesecloth. She assures me it’s very very easy. I never feel motivated to give it a try except after I’ve had this salad.

I find that this fills me up, so for me it makes for an extremely nutritious and quick and easy lunch. Ward tends to need something more substantial for lunch, so today he had both this bean sprout salad and leftover lamb with coffee-vanilla sauce as well. (The sauce from that is delicious, by the way. I’m not as fond of lamb, so Ward’s going to try pairing it with beef for me the next time he makes it.)

One word of warning: the “Garlicky” really does mean “garlicky”. But if you love garlic, you’re going to love this. Ditto for the bean sprouts.

Garlicky Warm Bean Sprout Salad

The recipe is adapted from Japanese pure and simple by Kimiko Barber, a book which ranks up there on our list of top buys of 2008. We bought the book for $6.99 while browsing the Bargain Books area at our local Chapters store, and we’ve cooked so many delicious things from it ever since. It’s definitely a cookbook we’ve returned to over and over again.

Garlicky Warm Barn Sprout Salad

Adapted from Japanese Pure and Simple, by Kimiko Barber.

Ingredients:

400g bean sprouts (this is roughly about four cups), roots removed
6 tbsp vegetable oil
2 tsp pure sesame oil
4 garlic cloves, peeled and thinly sliced
1/2 tsp chili flakes (or more, to taste)
2 tbsp light soy sauce (light as in light-coloured, not light in sodium)
salt, to taste
1 tbsp toasted sesame seeds (optional)

1. Blanch the bean sprouts in a pot of boiling water. Drain well.

2. Heat vegetable oil and sesame oil in a large sauté pan over medium heat. Add the garlic slices, and cook until crisp and golden. Remove garlic slices and place on a paper towel to soak up oil.

3. Increase the heat to high. Add the bean sprouts and toss well to coat each sprout thoroughly with the oil mixture. You're only aiming to heat the bean sprouts, not cook them - you want them to be warm but still crunchy. Add the chili flakes and soy sauce. Turn off heat. Add salt to taste.

4. Transfer to individual serving plates, garnish with garlic slices and sesame seeds (if using).

This recipe serves two if you're each having a substantial serving. If you're serving as a side, it will serve four.