Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
