Szechwan Sprout Salad

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Szechwan Sprout Salad

 

1/2 pound mung bean sprouts

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 teaspoons sesame oil

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper flakes

3 tablespoons green onion, thinly sliced

 

Rinse sprouts and pat dry with paper towels.

In a small bowl stir together vinegar, soy sauce, sesame oil, sugar,

and red pepper flakes.

In a serving bowl combine sprouts and onion. Pour dressing over and

toss to coat.

 

 

 

 

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