Drunken Mung Bean Sprouts
A light and refreshing Chinese cold appetizer featuring crisp mung bean sprouts and tender green pepper strips steeped in a aromatic brine infused with Chinese cooking wine. Perfect as a palate-cleansing side dish.
Story
This classic Huaiyang-style dish showcases the delicate crunch of mung bean sprouts paired with the mild sweetness of green pepper. The brine mellows as it rests, allowing the flavors to meld beautifully.
Ingredients
Instructions
Prep the vegetables
Trim the root ends off the mung bean sprouts and rinse well. Cut the green pepper in half, remove the stem and seeds, then slice into thin matchstick strips.
Blanch and cool
Bring a pot of water to a vigorous boil. Add the bean sprouts and pepper strips, cook for about 30 seconds until slightly softened but still crunchy. Drain immediately and plunge into ice water to stop cooking. Once cooled, drain thoroughly.
Make the brine
In a saucepan, combine the 400ml water with the cooking wine, green onions, ginger slices, salt, sugar, and peppercorns. Bring to a boil, then remove from heat and let cool completely to room temperature.
Marinate and serve
Transfer the blanched vegetables to a bowl or container. Pour the cooled brine over them. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor. Serve cold as a appetizer.