Sesame-Ginger Soybean Sprouts

I made these a few months ago for a friend’s birthday party. A couple of people have asked for the recipe, so I thought I would try to give you one. Then I got too busy last night and ended up throwing everything together without measuring. But, really, these are so simple there is no need to follow any kind of exact instructions.

The soybean sprouts, which you can get at the Asian Market on Colvin Avenue, are the stars here. Most of the flavor comes from them, with the seasoning as an accent. The sprouts have a wonderful nutty taste that is deeply fulfilling in way you wouldn't think a sprout could be. The heads stay firm even after a thorough cooking, so a bite is both wilty soft and crunchy at the same time. I always try and make extra because they are delicious as a cold salad the next day.

So here is the non-recipe. Coat the bottom of a big deep frying pan in peanut oil (or canola if you don’t have it.) Heat and add about a teaspoon of grated ginger. Let the ginger release into the oil.

Add a bunch of soybean sprouts. I am guessing about 5 cups. Toss them so they are coated, and then let them cook down for a while (maybe 5 minutes). Stir occasionally.

Once they are cooked down a bit, add a little soy sauce. I do it by the capful to taste. If you just start dousing things, it can get out of hand. Put a capful in, stir, taste. This is the fun part. Add another capful. Repeat. Try not to eat the whole pan full.

Once you’ve got a nice amount of seasoning, let it cook down a bit more. You want them fully soft and wilted. The flavor of bean sprouts changes when you cook them all the way through. It gets sweeter and loses that health-food store, slightly gassy sprout thing. Give the sprouts several more minutes to cook.

When they are done, take them off the heat and sprinkle a wee bit of sesame oil. A little goes a long way, and you can always add more. Start with maybe a half a teaspoon. Toss and taste. Add another half if you want it. When you have a nice nutty dance going on between the soybean sprout heads and the deeper sesame oil nut flavors, you are done. Sprinkle with some sesame seeds if you have them.

This is great with rice and broiled salmon.