1

To begin making the Bean Sprout & Corn Salad Recipe, we will first light cook the bean sprouts by tossing it in a wok.

2

Heat a teaspoon of oil in a wok on medium heat; add in the spring onions, the red peppers, and the bean sprouts. Stir fry on high heat for a couple of minutes until just about cooked.

3

Turn off the heat and transfer the sprouts to a large salad bowl and allow it to cool. Add in the remaining salad ingredients- star fruit, roughly chopped, steamed sweet corn and green salad leaves. Cover and keep the bowl in the fridge. 

4

Prepare the dressing for the salad, by combining all the ingredients in a bowl - lemon juice,  mustard sauce, sesame oil, soy sauce, honey, toasted sesame seeds, chilli flakes, chopped red chilli, garlic powder and salt to taste, whisk it well. 

5

Add the dressing and toss the salad. Check for the salt and spice levels and adjust to suit your taste.

6

Serve Bean Sprout & Corn Salad Recipe with Israeli Couscous Minestrone Soup Recipe and Classic Grilled Tomato Cucumber Chutney Sandwich Recipe for a filling dinner. 

Note: Pour the dressing into the salad only when you are ready to serve. So essentially you can toss the salad ingredients and refrigerate it (covered) and once you are ready, toss the dressing into the salad and serve immediately for the best flavor.