- 2 cups water
- 1 pound mung bean sprouts
- 1 baby carrot, cut into matchsticks
- 1 green onion, cut into 1-inch pieces
- 1 teaspoon sesame oil
- 1 teaspoon crushed garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sesame seeds
- Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
- Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
- Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.