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, cover with cheesecloth, place jar on its side, 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
Serving Size: 1/2 cup
Ingredients:
peanut oil - 1 tsp
peppercorns - 6
white wine vinegar - 2 tbsp
sugar - 1/2 tsp
lite soy sauce - 2 tsp
bean sprouts - 1 cup
scallions, including green part, thinly sliced - 1
lettuce leaves - 8
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Heat the oil in a very small pan and add the peppercorns. Cook gently for a few minutes.
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Add the vinegar, sugar (if you are using it), and soy sauce. Stir thoroughly. Remove the peppercorns.
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Pour sauce over the sprouts. Add the scallion, and toss to mix thoroughly.
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Serve cold on lettuce.
Exchanges Per Serving
1 Vegetable
1/2 Fat
Nutrition Information
Amount per serving
Calories 67
Calories from Fat 24
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 36 mg
Total Carbohydrate 7 g
Dietary Fiber 4 g
Sugars
Protein 3 g
B-man