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Bean Sprout Salad |
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Serves: 4 Print this Recipe16 ounces bean sprouts 2 green onions (with tops) 1/2 medium red bell pepper 1 tablespoon sugar 2 tablespoons hoisin sauce 2 tablespoons white wine vinegar 2 teaspoons sesame oil 2 teaspoons light soy sauce 2 tablespoons vegetable oil 1 teaspoon finely chopped garlic 1 teaspoon salt 2 tablespoons toasted sesame seeds (see Appetizers & Cold Dishes) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Rinse bean sprouts under cold water; drain. Cut green onions into 2-inch pieces; shred lengthwise into fine strips. Cut bell pepper into thin strips. Mix sugar, Hoisin sauce, vinegar, sesame oil and soy sauce. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add garlic, salt and bean sprouts; stir-fry 2 minutes. Remove bean sprouts from wok; drain and cool. Toss bean sprouts, green onions, bell peppers and dressing; sprinkle with sesame seed. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Bean Sprout Salad is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken Wing Drumsticks Barbecued Chicken Wings Cold Chicken with Hot Sauce Sesame Chicken Wings Barbecued Ribs Barbecued Pork Barbecued Pork Bao Pot Stickers Sichuan Chicken Dumplings Pork Dumplings Crabmeat Puffs Stir-Fried Wontons With Sichuan Sauce Egg Rolls Chilled Spring Rolls Crispy Scallops Shrimp Toast Hot Mustard Plum Sweet-and-Sour Sauce Red Sweet-and-Sour Sauce Crabmeat Salad Chicken-Pineapple Salad Chinese Chicken Salad Chicken-Papaya Salad Pineapple Salad With Barbecued Pork Marinated Broccoli Lotus Root Salad Bean Sprout Salad Toasted Sesame Seed Spinach With Plum Sauce Dressing Marinated Mushrooms and Cucumbers Plum Sauce Dressing Gingered Pineapple Dressing |
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