I had a bowl of moong sprouts, leftover after making moong usal. I tried making Thai bean sprouts salad using these sprouts. I did not have soy sauce and palm sugar at home. I added lemon juice for some sour flavor. Next time, I will try adding soy sauce and palm sugar to make it more authentic.
Ingredients:
1 1/2 cups of long sprouts (moong or any other beans)
1/2 cup capsicum, diced
1-2 spring onion greens, chopped
1/4 cup roasted peanuts, coarsely pounded
1/2 tsp olive oil for mixing
1/4 tsp pepper powder or chilly powder
1/2 tsp lemon juice or soy sauce
seasoning:
3-4 garlic cloves, cut finely
1/4 tsp sesame seeds
1/2 tsp oil
Servings: 3-4 people
Lightly toss together all the ingredients, except the seasoning. In a small seasoning kadhai, heat oil and saute garlic cloves and sesame seeds. Turn off the gas and let it cool a bit. Mix the seasoning with the tossed salad. Refrigerate and serve chilled.
Next time I will try making this salad with bean sprouts and will add soy sauce and palm sugar.
Ingredients:
1 1/2 cups of long sprouts (moong or any other beans)
1/2 cup capsicum, diced
1-2 spring onion greens, chopped
1/4 cup roasted peanuts, coarsely pounded
1/2 tsp olive oil for mixing
1/4 tsp pepper powder or chilly powder
1/2 tsp lemon juice or soy sauce
seasoning:
3-4 garlic cloves, cut finely
1/4 tsp sesame seeds
1/2 tsp oil
Servings: 3-4 people
Lightly toss together all the ingredients, except the seasoning. In a small seasoning kadhai, heat oil and saute garlic cloves and sesame seeds. Turn off the gas and let it cool a bit. Mix the seasoning with the tossed salad. Refrigerate and serve chilled.
Next time I will try making this salad with bean sprouts and will add soy sauce and palm sugar.
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