Salad of Bean Starch Sheets

Name: Salad of Bean Starch Sheets
Yield: Yield: 8 Portions
Ingredients: 1½ tbsp/22.5 mL sesame oil; 3 oz/85 g mung bean sprouts; Salt, as needed; 2 European cucumbers, cut into julienne; 1½ fl oz/45 mL black rice vinegar; 1 cup/48 g coarsely cut cilantro; 2 tbsp/25 g sugar; 1 tsp/2 g red pepper flakes; ½ tsp/1 g Sichuan pepper; 1 lb/454 g bean starch sheets; 2 fl oz/60 mL vegetable oil

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g bean starch sheets
2 fl oz/60

Gluten-free
Street Food
Vegan

Method

Pour boiling water over the bean starch sheets until they are fully submerged. Allow to soak for 30 minutes.
In a sauté pan over high heat, heat the vegetable oil almost to its smoke point. Add the Sichuan pepper and the red pepper flakes to the oil and fry until they begin to turn brown, 5 to 10 seconds. Strain, discard the solids, and reserve the oil.