Recipe - Bean Sprout Salad

1 pound Bean sprouts
2 tablespoon Soy sauce
1 teaspoon Sugar
3 dr Sesame oil; more or less

1. Blanch bean sprouts. Transfer to a bowl.

2. Combine soy sauce, sugar and sesame oil. Pour over bean sprouts and
toss gently. Refrigerate, covered, only to chill (about 20 minutes).

VARIATIONS: For the sesame oil, substitute 1One half tablespoons peanut oil.

Add 1 tablespoon vinegar to the dressing.

In step 1, add to the blanched bean sprouts One fourth pound water cress, cut
in 1inch lengths, with tough stems removed.

In step 1, add to the blanched bean sprouts One half cup chicken or ham,
slivered. (When using ham, substitute One half teaspoon salt for the sugar.)

After step 2, top the bean sprouts with One half cup chicken or ham,
slivered; or One half cup roast pork, slivered (toss the pork first in 1
tablespoon soy sauce and 1One half teaspoons peanut oil).

Garnish the bean sprouts with any of the following: egg threads, sweet
red pepper, slivered; or snow peas, blanched and shredded.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.