|1 pounds||Bean sprouts|
|2 tablespoons||Soy sauce|
|3 drops||Sesame oil; more or less|
1. Blanch bean sprouts. Transfer to a bowl.
2. Combine soy sauce, sugar and sesame oil. Pour over bean sprouts and toss gently. Refrigerate, covered, only to chill (about 20 minutes).
VARIATIONS: For the sesame oil, substitute 1-½ tablespoons peanut oil.
Add 1 tablespoon vinegar to the dressing.
In step 1, add to the blanched bean sprouts ¼ pound water cress, cut in 1-inch lengths, with tough stems removed.
In step 1, add to the blanched bean sprouts ½ cup chicken or ham, slivered. (When using ham, substitute ½ teaspoon salt for the sugar.) After step 2, top the bean sprouts with ½ cup chicken or ham, slivered; or ½ cup roast pork, slivered (toss the pork first in 1 tablespoon soy sauce and 1-½ teaspoons peanut oil).
Garnish the bean sprouts with any of the following: egg threads, sweet red pepper, slivered; or snow peas, blanched and shredded.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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