| 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
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