Soybean Sprout and Seaweed Salad (Moyashi and Wakame Salad)

Alfalfa sprouts are quite popular and can be found in any supermarkets in US. However, finding soybean sprouts in Louisiana is not easy. I have to go all the way to Asian supermarkets to obtain them. The flavor is delicate like alfalfa. The texture is crispier than alfalfa’s. This vegetable is one of the most popular vegetables in many Asian cuisines.

They contain two times more protein and three times more potassium than the amounts of alfalfa. They are an excellent sauce of vitamin C, fiber and aspartic acid, as well.

Boiled/steamed soybean sprouts can fit with any kinds of dressings. But this time I mix with Chinese flavored sauce. If you like Japanese style, stir them with soy sauce, sesame oil and lemon juice or ponze. Korean style, which is spicy with hot pepper and grind garlic, is my favorite, too.

Growing soybean sprouts at home is easy. It does not require a lot of sun, space or care. Lately fresh vegetables became very expensive because of the recent cold. So why don’t you grow this healthy vegetable at home and try this dish!

Ingredients:
3 cups of soybean sprouts (moyashi)
3 tablespoons of dried seaweed (wakame)
2 tablespoon of sesame oil
1 tablespoon of soy sauce
1 teaspoon of Sichuan spicy bean paste
½ teaspoons of sesame seeds

Directions:
1. Soak the dried seaweed into cold water for about 30 minutes (or follow the instruction on the dried seaweed package). Drain them well.
2. Boil the soybean sprouts for about 1 minute. Drain them well.
3. Put the soybean sprouts in a bowl when they are still hot. Add the seaweed, sesame oil, soy sauce, Sichuan spicy bean paste and sesame seeds. Stir them well.