Chinese Sprout Salad
This salad is a great use for bean sprouts. To make your own sprouts, rinse a small handful of mung beans in a jar and cover with cheesecloth. Place jar on its side and rinse beans 2 to 3 times daily and drain off all the water. The beans will sprout in a few days and triple in volume. Store in the refrigerator and use within a few days.
Number of Servings: 2
Ingredients:
peanut oil................ 1 tbsp
peppercorns............ 6
white wine vinegar... 2 tbsp
sugar...................... 1/2 tsp
light soy sauce......... 2 tsp
bean sprouts............ 1 cup
scallions, including green part , thinly sliced - 1
lettuce leaves........... 8
1. Heat the oil in a very small pan and add the peppercorns. Cook gently for a few minutes.
2. Add the vinegar, sugar (if you are using it), and soy sauce. Stir thoroughly. Remove the peppercorns.
3. Pour sauce over the sprouts. Add the scallions, and toss to mix thoroughly.
4. Serve cold on lettuce.
B-man
