Description
A staple Xiaochi shop palate cleanser where briefly boiled bean sprouts and julienned carrots are tossed with Taiwan's sweet soy sauce, sesame oil, and a sharp bite of 'massive black pepper'.
Restaurants serving Cold Tossed Bean Sprouts
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bean sprouts
- Carrot
- Black pepper
- Sesame oil
- Thick soy sauce
- Garlic
Instructions
- [Authentic Recipe]
- [Prep] If time permits, carefully remove 'roots' and 'bean husks' from mung bean sprouts (makes them premium 'Yin Ya', upgrading texture immensely).
- Julienne carrots ultra-fine.
- Boil water, add salt and a little oil (for gloss).
- Toss in sprouts and carrots, boil briefly for '10-
- seconds', drain immediately, and cool rapidly with a fan (cooling with water makes it soggy; fan-cooling is the trick).
- [Dressing] Put Jiangyou Gao (sweet thick soy sauce), sesame oil, salt, a little grated garlic, and the decisive flavor 'massive coarse black pepper' in a bowl.
- Toss the cooled sprouts firmly in the sauce, chill in fridge to serve.
Learn more Spice, substitutes, tips
Key spices
Coarse black pepper and Sesame oil punch
Substitutes at Japanese supermarkets
Japanese bean sprouts and Japanese soy sauce/sugar
Pairing
Hearty meals like Beef Noodles or Pai Gu Fan
Trivia
[For Health Conscious] Similar to Korean Namul, but Taiwan's stars 'Jiangyou Gao richness' and 'black pepper bite'. The #1 Xiaocai grabbed from the fridge while waiting for food at a noodle shop. Cheap, delicious, and feels zero-calorie.
Eating tips & etiquette
[Unique Eating] Drizzle a little Taiwanese black vinegar (Wu Cu) for acidity, boldly slurping the massive pile of sprouts with chopsticks like noodles!
Allergen
Soy, Wheat (from soy sauce), Sesame