| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 3 | Servings | |
INGREDIENTS
| 1/2 | lb | Mung bean sprouts |
| 2 | tb | Rice wine vinegar |
| 1 | tb | Soy sauce |
| 2 | ts | Sesame oil |
| 1/2 | ts | Sugar |
| 1/4 | ts | Crushed red pepper flakes |
| 3 | tb | Green onion — thinly |
| Sliced |
INSTRUCTIONS
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
A Message from our Provider:
“Have you kept your promise to God?”