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Bean Sprout Salad |
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Serves: 4 Print this Recipe1 pound bean sprouts 2 tablespoons soy sauce 1 teaspoon sugar Few drops sesame oil 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 1/2 tablespoons peanut oil. * Add 1 tablespoon vinegar to the dressing. * In step 1, add to the blanched bean sprouts 1/4 pound water cress, cut in 1-inch lengths, with tough stems removed. * In step 1, add to the blanched bean sprouts 1/2 cup chicken or ham, slivered. (When using ham, substitute 1/2 teaspoon salt for the sugar.) * After step 2, top the bean sprouts with 1/2 cup chicken or ham, slivered; or 1/2 cup roast pork, slivered (toss the pork first in 1 tablespoon soy sauce and 1 1/2 teaspoons peanut oil). * Garnish the bean sprouts with any of the following: egg threads, sweet red pepper, slivered; or snow peas, blanched and shredded. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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