Bean Sprout and Carrot Salad

For an attractive presentation, trim the ends of the bean sprouts and serve on a plate of Romaine lettuce leaves decorated with green onion brushes.

Serves 3-4

Ingredients

2 cups mung bean sprouts, rinsed and drained

12carrot, shredded

1tablespoon red rice vinegar

1teaspoon sugar

1tablespoon soy sauce

1teaspoon chili with garlic sauce

14teaspoon sesame oil

1. Trim the ends of the bean sprouts if desired. Combine with the shredded carrot.

2. Mix together the red rice vinegar, sugar, soy sauce, chili with garlic sauce, and sesame oil. Drizzle over the mixture of bean sprouts and carrot, and refrigerate for at least 2 hours before serving.

qingquang

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