Cold Bean Sprout Salad (凉拌豆芽)

Instructions

1. 1Rinse the bean sprouts in cold water and drain. Pinch or snap off the brown root tips if you have the patience — it takes 3 minutes and makes the salad look restaurant-clean. Skipping it is fine for a weeknight.

   🔍 Look for

   Visual: 豆芽呈珍珠白、半透明，还带着浅褐色的豆瓣头Sprouts are pearly white and translucent, with the pale tan seed heads still attached

   You know it's right when: 表面无黏液、无酸味——新鲜豆芽有淡淡的生豌豆香No slimy film or sour smell — fresh sprouts smell faintly of raw peas

   Soggy sprouts mean they are past their prime. Buy them the day you cook them.

2. 2Bring a large pot of water to a full rolling boil and add 1/2 tsp salt. Drop in the sprouts all at once and blanch for exactly 45 seconds, stirring once. The goal is to kill the raw edge without cooking the crunch out.

   🔍 Look for High heat 沸腾状态下 45 秒 · 45 seconds at a rolling boil

   Visual: 豆芽由白浊转为玻璃般半透明，体积缩水约三分之一Sprouts turn from opaque white to a glassy translucency and shrink by about a third

   You know it's right when: 用手掐断仍会脆裂，而不是弯曲A sprout snapped between your fingers still cracks instead of bending

3. 3Drain immediately and plunge into a bowl of ice water for 1 minute. This stops the residual heat from softening them. Drain again very thoroughly — press gently in a colander, because any leftover water will wash out the dressing.

   🔍 Look for 冰水 1 分钟 · 1 minute in ice water

   Visual: 豆芽挺实、不再冒热气，静置 10 秒后滤网不再滴水Sprouts are firm, no steam rising, and no water drips from the colander after 10 seconds

   You know it's right when: 抓一把轻捏，指缝间不渗水When you squeeze a handful, no water runs between your fingers

4. 4Put the drained sprouts in a mixing bowl. Scatter the minced garlic and chili flakes on top. Heat the 1 tsp sesame oil in a small pan until it just shimmers, then pour it over the garlic — it should sizzle. This blooms the aromatics instead of leaving them raw and harsh.

   🔍 Look for Medium-high 烧油约 30 秒 · about 30 seconds to heat the oil

   Visual: 热油接触蒜末立刻起泡，辣椒面转为深红，厨房里弥漫坚果般的辛香The oil hits the garlic and immediately foams; the chili flakes darken to a deep red and the kitchen smells nutty and pungent

   You know it's right when: 听到滋啦声并在 5 秒内减弱——若冒烟说明油太热Audible sizzle that fades within 5 seconds — if it smokes, the oil was too hot

5. 5Add rice vinegar, light soy sauce, the remaining salt, and the scallions. Toss with chopsticks or clean hands until every sprout is glossy and coated. Rest 5 minutes, toss once more, and serve at cool room temperature.

   🔍 Look for 静置 5 分钟 · 5 minutes resting

   Visual: 豆芽油亮微透，点缀红辣椒面与绿葱花，碗底积薄薄一层琥珀色汁水Sprouts are glossy and slightly translucent, speckled with red chili and green scallion; a thin amber liquid pools at the bottom of the bowl

   You know it's right when: 生蒜的辛辣变柔和，转为圆润的咸香The raw garlic bite has mellowed into a rounded savory aroma