"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Kim Chi Bean Sprouts, by Craig Carroll, is from The Carroll Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. Fresh Bean Sprouts (mung or soy) 1 T. Sesame Oil 1 T. Salad Oil 1 T. Sesame Seeds (toasted, crushed) 3 T. Light Soy Sauce 1 Clove Garlic 2 Spring Onions (finely chopped) 1 t. Honey or Sugar Dash of Korean Chili Powder
Wash bean sprouts. Bring a pan of lightly salted water to a boil. Drop in bean sprouts and return to a boil. Boil 1 minute if using mung beans, longer for soy beans. The sprouts should be just tender, not over cooked. Drain at once and cool under cold water. Drain well. Combine all the other ingredients for the dressing and toss with the bean sprouts. Chili before serving.
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