Bean Sprout Salad

Ingredients

• 2 tsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp water
• ½ tsp sugar
• white pepper
• chicken powder or dashi powder to taste
• 2 spring onions – cut small
• Some fried garlic + fried onion
• 3-4 shiso leaves, finely sliced
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• Splash of rice vinegar (optional)

Instructions

Blanch the bean sprouts: Place the bean sprouts in a wire skimming ladle and dip them into hot broth for no more than 15 seconds. Drain well.

In a bowl, combine the oyster sauce, soy sauce, water, sugar, white pepper, chicken powder (or dashi powder), and a splash of rice vinegar if using. Mix well.

Toss the blanched bean sprouts with the sauce, spring onions, fried garlic, and fried onion. Add the finely sliced shiso leaves and a drizzle of toasted sesame oil. Sprinkle with toasted sesame seeds.

Serve immediately, garnished with extra shiso and sesame seeds if desired.