The restaurant served a bean sprout salad. I don't remember eating it, but it was one of his favorite dishes. I've thought of it often over the years, and decided to try to make something similar. My first few tries were lackluster, at best. Then I came across a recipe from Rena Gray that she had posted on her blog. She, too, loved bean sprout salad, and tried recipe after recipe trying to find the perfect dressing. She ended up combining a couple different recipes to get the right combination of flavors. I was thrilled! I like to experiment, but why do it if someone has already figured it out?
I don't know if this is close to the bean sprout salad my Wuerzburg Chinese restaurant served, but it is so delicious and full of flavor. I recently served this with Grilled Sweet & Sour Salmon and it was a perfect accompaniment. Thanks, Rena!
Note: Rena encourages you to experiment with the amounts of vinegar and soy sauce. I did decrease the vinegar a bit because I'm a little vinegar-sensitive ;)
Bean Sprout Salad (adapted from Rena Gray)
1 tablespoons sesame seed oil
2 tablespoons soy sauce
1 clove garlic, pressed
1 teaspoon honey
1 1/2 tablespoons seasoned rice vinegar (original recipe-2 TBL)
1 pound bean sprouts, rinsed and blotted on paper towels
Combine the sesame seed oil, soy sauce, garlic, honey, and vinegar in a medium bowl and whisk well to combine. Add the bean sprouts and toss gently with tongs. Serve immediately.
Makes about 6 servings.