Add the bean sprouts to a large pot holding 10 cups or more of boiling waterover high heat. Before the water boils again,remove pan from heat and pour and drain the beansprouts with boiling water in a colander. To retain the crisp and sweet taste ofbean sprouts, the bean sprouts should be removed before water boils againand cooled immediately and thoroughly This is crucial to the success ofthis recipe. Soak (or rinse evenly) the bean sprouts incold water until thoroughly cold. Drain very well.
The original recipe from Joyce Chen recommends putting the drained bean sprouts in a large salad bowl and add the egg garnish on the top. Cover and store in refrigerator until ready to serve. When it is time to serve, mix in the soy sauce mixture. I do this differently. Prepare,quick cook, drain and chill, the bean sprouts and put them in the refrigerator. Then, just before ready to serve, quickly cook the egg garnish; cut into strips.
Prepare the egg garnish
½ teaspoon salt
½ teaspoon dry sherry
2 teaspoons oil*
Beat eggs with salt and dry sherry. (Omit the M.S. G.,which was included in the original sixties version of this salad; do not beafraid to add one-half teaspoon salt.)
Put 1 teaspoon oil in hot skillet over medium heat. Spread it evenly with a small piece of kitchen paper towel. Pour in half of beaten egg, tipping skillet around so a thin layer barelycovers the bottom. Cook until the edge is lightly browned and lifts out of thebottom (less than a minute). Removeto cutting board. Cut into foureven strips. Pile the strips intolayers and cut into very fine slivers. Usingthe remaining oil, cook the rest of the eg in the same way. This makes a nice garnish for salads, soups, and other dishes.
*If the skillet is not wellseasoned and the egg mixture sticks to the bottom, use a little more oil; buttoo much oil will not make a thin layer.
2 tablespoons soy sauce
1 teaspoon sesame seed oil
Mix soy sauce andsesame seed in a bowl and set aside.**
(In my house, we keep a small bottle of dressing at the ready and can have thisdressing at a moment’s notice. Of course, mixing the twoingredients, the soy sauce and oil, is a no-brainer, even at the lastminute, but, since I prefer to pass this dressing separately to eachdiner, I like having an attractive, small flask at hand.)
Serving the salad:
Serve by providingeach guest with a small bowl of well chilled sprouts, pass the dressing, beingsure to recommend using a very small amount, then pass the garnish foreach to choose (or not) a few strips to add to the salad.