sichuan sprout salad

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Sichuan Sprout Salad

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 4 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound mung bean sprouts

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 teaspoons dark sesame oil

1/2 teaspoon sugar

1/8 teaspoon crushed red pepper flakes -- (1/8-1/4)

3 tablespoons thinly sliced green onion

 

Rinse sprouts well; 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.

 

Servings: 3 to 4.

 

TIPs BEAN SPROUTS - When purchasing bean sprouts, look for crisp, white,

fresh-smelling sprouts, avoiding any that smell musty or have withered tails.

 

Source:

" Column 2002-08/28: Vegetables power Asian cuisine "

Copyright:

" Universal Press Syndicate "

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Per Serving (excluding unknown items): 44 Calories; 2g Fat (43.1% calories from

fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 261mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This crunchy salad can be as hot and spicy as you'd like, depending on

the amount of red pepper flakes you add. The vegetable dishes below feature both

familiar and less-recognizable Asian-style varieties.

 

Nutr. Assoc. : 0 0 0 0 0 0 3585