Crunchy Cold Bean Sprout Salad |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from Summer Cookery by Sushma Shourie. Prep. time includes chilling time. Ingredients:
450 g bean sprouts |
3 tablespoons soy sauce |
1 tablespoon vinegar (i use white vinegar) |
1 teaspoon sugar |
1/2 teaspoon sesame oil |
100 g fresh green beans, trimmed,cut into diagonal strips 1 inch long |
160 g panir or 160 g firm tofu, cut into matchsticks |
1/4 medium green bell pepper, julienned |
Directions:
1. Blanch the bean sprouts in boiling water for 1 minute.
2. Refresh in cold water and drain well.
3. Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
4. Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
5. Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
6. Cover and chill for at least 20 minutes.
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