Name: Green Bean and Bean Sprout Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 ounces fine green beans, topped and tailed; 4 ounces mange-touts peas, shredded diagonally; 6 ounces bean sprouts; 1 red onion, very finely sliced; 7 ounces canned straw mushrooms; 1 tablespoon rice wine vinegar or 1 tablespoon white wine vinegar; 2 tablespoons shoyu or 2 tablespoons light soy sauce; 1 -2 teaspoon sesame oil; 1 teaspoon raw brown sugar; 1 tablespoon fresh coriander leaves, roughly chopped; 1 tablespoon Thai basil, roughly chopped; 3 spring onions, finely shredded; 3 sprigs fresh coriander; 3 sprigs fresh basil leaves; 1 tablespoon sesame seeds, toasted

Recipe by PinkCherryBlossom

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

A great Asian salad from the vegetarian society.

Ready In:: 20mins
Serves:
Units:

Join In Now Join the conversation!

ingredients

8 ounces fine green beans, topped and tailed
4 ounces mange-touts peas, shredded diagonally
6 ounces bean sprouts
1 red onion, very finely sliced
7 ounces canned straw mushrooms
1 tablespoon rice wine vinegar or 1 tablespoon white wine vinegar
2 tablespoons shoyu or 2 tablespoons light soy sauce
1 -2 teaspoon sesame oil
1 teaspoon raw brown sugar
1 tablespoon fresh coriander leaves, roughly chopped
1 tablespoon Thai basil, roughly chopped
For the garnish
3 spring onions, finely shredded
3 sprigs fresh coriander
3 sprigs fresh basil leaves
1 tablespoon sesame seeds, toasted

directions

Steam the green beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.

Submit a Recipe Correction

Add a Note