| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Bean sprouts |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
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 1-1/2 tablespoons peanut oil.
Add 1 tablespoon vinegar to the dressing.
In step 1, add to the blanched bean sprouts 1/4 pound water cress, cut
in 1-inch lengths, with tough stems removed.
In step 1, add to the blanched bean sprouts 1/2 cup chicken or ham,
slivered. (When using ham, substitute 1/2 teaspoon salt for the sugar.)
After step 2, top the bean sprouts with 1/2 cup chicken or ham,
slivered; or 1/2 cup roast pork, slivered (toss the pork first in 1
tablespoon soy sauce and 1-1/2 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 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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