Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dried soybeans; (2 1/2 cups cooked) |
| 1 \N | Recipe sesame sauce |
| 2 cups | Fresh bean sprouts |
| 1 small | Cucumber; seeded and chopped, into 1/2-in. chunks |
| ¼ cup | Chinese sesame paste or peanut butter |
| ¼ cup | Hot water |
| 3 tablespoons | Soy sauce |
| 1 teaspoon | Sugar |
| 3 tablespoons | Red or white wine vinegar |
| 1 pinch | Ground red pepper |
SESAME SAUCE
Sort through,rinse,soak and cook beans by your preferred method. Skim with slotted spoon to remove the bean skins as they rise. Drain. In large bowl, mix together the beans and Sesame Sauce. Cover and marinate at room temperature for 1 hour, stirring occasionally to combine. Serve at room temperature or chilled.
Instructions for Sesame Sauce: In medium size bowl, whisk together the sesame paste and water until they become a thin smooth paste. Add sau sauce, sugar, vinegar, and red pepper, stirring to combine.
NOTE: You may need to warm the jar of Chinese sesame paste in hot water and stir with a fork to combine the oil and paste, if they have separated. If sesame paste is not available, peanut butter can be substituted with good results.
Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 17, 1998