Se­same bean sprouts

Easy Cook - - WEEKEND KOREAN -

Put 485g bean sprouts in boil­ing wa­ter for 30 sec­onds, then drain and squeeze out any ex­cess wa­ter. Com­bine 1 finely chopped spring onion, 11/ tsp crushed 2 gar­lic, 1-2 tsp toasted se­same seeds, 2 tbsp toasted se­same oil, 1 tsp soy sauce and 1 tbsp veg­etable oil in a medium bowl, add the blanched sprouts and mix to com­bine. Will keep in an air­tight con­tainer for up to a week.

Serves 4 as a side.

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