Szechwan sprout salad

Yield: 3 Servings

Measure Ingredient
½ pounds Mung bean sprouts
2 tablespoons Rice wine vinegar
1 tablespoon Soy sauce
2 teaspoons Sesame oil
½ teaspoon Sugar
¼ teaspoon Crushed red pepper flakes
3 tablespoons Green onion -- thinly
\N \N Sliced

1. Rinse sprouts and pat dry with paper towels.

2. In a small bowl stir together vinegar, soy sauce, sesame oil, sugar, and red pepper flakes.

3. In a serving bowl combine sprouts and onion. Pour dressing over and toss to coat.

* Timesaver Tip: Recipe tastes as good, if not better, when made up to 4 hours in advance. Store, covered, in refrigerator and serve either chilled or at room temperature.

Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (


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