Soy bean sprout salad with sesame oil

I had a packet of soya beans on the shelf for a while, wondering what to do with them. This is one of the recipes that work well. I began with a recipe from Madhur Jaffrey’s ‘Eastern Vegetarian Cooking’, a book that I have had for more than twenty years. It is old and scorched, and full of recipes I like.


  • Soy beans
  • Sesame oil
  • Soy sauce
  • Sesame seeds, toasted.
  • Stock


  • I started by sprouting the soy beans for several days, rinsing them at least twice a day in fresh water, and keeping them in a cool shaded area of the kitchen. Once the roots were about two inches long, and the beans were beginning to colour green, I put them in the fridge until I was ready.
  • Next I simmered the sprouts in stock for about seven minutes, and drained them.
  • When they were almost cool, I sprinkled the sprouts with sesame oil and a little soy sauce, and garnished with a teaspoonful of toasted sesame seeds.

Apparently you can add mung bean sprouts for the last couple of minutes of cooking. I served this slightly warm, and it was excellent.

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