How to Prepare Favorite Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Perfect Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce using 6 ingredients and 3 steps. Here is how you can achieve it.
I created a sweet vinegar ginger sauce to toss with the mound of bean sprouts that I bought so cheaply at the grocers.
Thoroughly strain the excess water from the bean sprouts.
Add salt to taste. For 2 servings. Recipe by EnjoyKitchen
Ingredients and spices that need to be Get to make Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce:
- 1 packet Bean sprouts
- 10 pieces Korean dried nori seaweed (or flavored nori)
- 1 clove ● Garlic (finely grated)
- 2 tbsp ● Ponzu
- 1 tbsp ● Sugar
- 1 pinch ● Salt
Instructions to make Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce
- Wash the bean sprouts, place in a heat-proof dish, wrap in saran wrap, and cook in a microwave at 600 W for 3 minutes. Drain the excess liquid after it cools slightly.
- Add the ● ingredients to the bean sprouts and toss. Add salt to taste.
- Add finely torn Korean dried nori to Step 2, lightly toss, and transfer to serving dish. Garnish with chopped scallions and serve.
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