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Recipe Name: Bean Sprout Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 4

1 Pound(s) Bean sprouts
2 Tablespoon(s) Soy sauce
1 Teaspoon(s) Sugar
3 Sesame oil, more or less
Blanch bean sprouts. Transfer to a bowl. 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,

Nutrition (calculated from recipe ingredients)
Calories: 30
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 545.6mg
Potassium: 129mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 4.4g
Protein: 2.7g

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