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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I like Three bean salad. I like Wasabi... well... From Real Simple. Ingredients:
1 lb green beans, trimmed and cut into 1-inch pieces |
1 lb frozen shelled edamame |
1/2 lb fresh bean sprout |
1/4 cup japanese pickled ginger, minced |
3 tablespoons japanese pickled ginger liquid, see note |
2 garlic cloves, minced |
2 tablespoons canola oil |
2 tablespoons braggs liquid aminos |
1 tablespoon wasabi powder or 1 tablespoon wasabi paste |
1 teaspoon salt |
4 scallions, minced |
Directions:
1. NOTE: Save the 3 tbsp ginger liquid for that step. The zaar computer didn't like Japanese pickled ginger liquid so I had to change it. Also note simply save what the ginger came inches.
2. In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans.
3. Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts.
4. Rinse the green bean/soy with cold water to stop cooking.
5. Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl.
6. Add in the beans and sprouts plus the scallions and toss.
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