Szechwan sprout salad
3 Servings
Ingredients
| Quantity | 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 |
| Sliced | ||
Directions
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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