Bean Sprout Salad


Serves: 4
Total Calories: 136

Ingredients

16 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)

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 80

This Bean Sprout Salad recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.




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