Szechwan Sprout Salad

[Guest guest]

Szechwan Sprout Salad

 

1/2 pound 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. Serves 3.

Recipe tastes as good, if not better, when made up to 4

hours in advance. Store, covered, in refrigerator and serve either chilled or at

room temperature.

 

 

between 0000-00-00 and 9999-99-99