Bean sprout salad

Yield: 4 Servings

Measure Ingredient
1 pounds Bean sprouts
2 tablespoons Soy sauce
1 teaspoon Sugar
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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