- 1 pound mung bean sprouts (about 6 cups loosely packed)
- 5 large scallions or 8 smaller ones, trimmed, smashed flat with the side of a cleaver, sliced lengthwise into ribbons, and then cut crosswise into 2- to 3-inch lengths
- 1 tablespoon kosher salt
- ½ teaspoon sugar
- ½ cup rice vinegar
- 4 cups water
- Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add the scallions and set aside.
- Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature.
- Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours.
- Drain the bean sprouts and serve mounded on several plates.