Bean Sprout Toss

[Guest guest]

Bean Sprout Toss

 

2 tbsps. sesame oil

1 tbsp. fresh ginger, grated

2 cups fresh leeks, finely chopped

1/2 cup green onions, chopped

8 cups bean sprouts, washed thoroughly and drained

4 tbsps. soy sauce

2 tbsps. rice wine vinegar or sake

1/4 cup fresh cilantro, chopped

1 tbsp. sesame oil

1 tsp. sugar or more to taste

 

Heat 2 tbsps. sesame oil in a skillet; add ginger, leeks and green onions.

Stir-fry for 2 to 3 minutes, then add bean sprouts and stir-fry for a couple

more minutes. Remove from heat.

Combine soy sauce, rice wine vinegar, cilantro sugar and 1 tbsp. of sesame oil

and shake well. Pour over bean sprout mixture and serve. Do not overcook. The

bean sprouts should be crunchy.