Recipe - Szechwan Sprout Salad

One half pound Mung bean sprouts
2 tablespoon Rice wine vinegar
1 tablespoon Soy sauce
2 teaspoon Sesame oil
One half teaspoon Sugar
One fourth teaspoon Crushed red pepper flakes
3 tablespoon Green onion thinly
Sliced

1. Rinse sprouts and pat dry with paper towels.

2. In a small bowl stir together vinegar, soy sauce, sesame oil, sugar, and
red pepper flakes.

3. In a serving bowl combine sprouts and onion. Pour dressing over and toss
to coat.

* Timesaver Tip: 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.

Recipe By : the California Culinary Academy

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip