225 g (8 oz) bag of Moyashi (mung) bean sprouts

30 ml (2 tbsp) green onion/scallions – cut into small sections

15 mil (1 tbsp) sesame seeds – dry roasted

15 ml (1 tbsp) toasted sesame seed oil

15 ml (1 tbsp) rice vinegar

15 ml (1 tbsp) sugar free tamari

2 ml (1/3 tsp) sweetener – ground very fine

1½ ml (1/4 tsp) garlic powder or 5 ml (1 tsp) fresh garlic - minced

1. Before blanching, rinse the bean sprouts under cold water and drain well. Set aside while you bring about 1 L or 4 cups of water to a brisk boil. Drop in the rinsed bean sprouts and cook in boiling water for 2 minutes to an al dente stage. Immediately drain bean sprouts and let rest in colander for 5 to 10 minutes to drain and cool
2. Use a dry skillet and dry roast sesame seeds to a light golden stage. Transfer to a bowl to cool and to prevent over browning
3. Cut the green onion/scallion into small pieces and toss into a mixing bowl
4. Make the dressing: add the dry roasted sesame seeds, rice vinegar, sesame seed oil, tamari, sweetener, and garlic powder. Stir to combine. Toss in the drained bean sprouts and toss to combine with dressing
5. Place the bean sprout salad in the refrigerator to chill for a minimum of 30 minutes before serving. Will keep in the refrigerator for a maximum of 24 hours