Omnivore's Cookbook · by Maggie Zhu
Bean Sprout Salad (凉拌豆芽)
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 8%
CARBS 7G18% OF CAL
6G FIBER0G ADDED0G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 13G73% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crunchy bean sprouts coated in a savory, slightly sour, nutty sauce with lots of garlic and Sichuan peppercorn heat. This refreshing, vibrant side is perfect for summer meals.
sidechinesesalad🍲 stockpotdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon salt
- 12 oz (340 g) bean sprouts
- 1 anaheim pepper (, or half a red pepper, or 1 Asian long red pepper (*Footnote 1))
- 2 green onions (, sliced)
- 4 cloves garlic (, grated (*Footnote 2))
- 1 tablespoon soy sauce
- 2 teaspoon Chinkiang vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon ground Sichuan peppercorn ((*Footnote 2))
- 2 tablespoons peanut oil
- 1 teaspoon toasted sesame oil ((or homemade chili oil))
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 8%
CARBS 7G18% OF CAL
6G FIBER0G ADDED0G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 13G73% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 833mg
- Total sugar
- 1g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 833MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.