Step 1

Begin by preparing all your ingredients. Rinse the bean sprouts thoroughly under running water. Trim the root ends of the scallions and chop them finely.

Step 2

Fill a pot with about half its capacity of water and add 1 tablespoon of salt for blanching the bean sprouts. Bring the water to a rolling boil over high heat.

Step 3

While the water is heating, drain the rinsed bean sprouts and set aside the chopped scallions. Having everything ready beforehand makes the cooking process much smoother.

Step 4

Once the water is boiling vigorously, add the prepared bean sprouts and blanch them for 4 to 5 minutes. Here’s a crucial tip to avoid a fishy smell: either keep the lid tightly closed from the moment you add the sprouts until they’re done, or leave the lid completely off throughout the cooking process. If the lid is on, aim for 3-4 minutes; if it’s off, 4-5 minutes should suffice. Be careful not to overcook, as mushy bean sprouts lose their appeal. Timing is key!

Step 5

Quickly remove the blanched bean sprouts from the hot water and immediately plunge them into a bowl of cold water to stop the cooking process. Give them a quick ‘rinse’ under cold running water. Then, gently squeeze out as much excess water as possible. This step is vital for a crisp texture and to prevent the final dish from being watery.

Step 6

Place the squeezed bean sprouts into a mixing bowl. Add the seasoning ingredients: 1/2 Tbsp salt, 1/2 Tbsp soy sauce, 1 Tbsp minced garlic, a pinch of toasted sesame seeds, a pinch of black pepper, 1 Tbsp sesame oil, and the finely chopped scallions. Gently toss and mix everything together with your hands, like a light massage. Be careful not to crush the bean sprouts – a gentle touch is best!

Step 7

Taste the seasoned bean sprouts and adjust the salt or soy sauce if needed, adding just a tiny bit at a time. Congratulations! Your delicious and non-spicy seasoned bean sprouts are ready to be enjoyed!

Step 8