Subject: Bean Sprout Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 29 2000 - 09:02:19 EDT
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F O O D F U N N Y
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Here a true food funny from reader Julie Behrens:
My 4-year old nephew, Brandon, is learning so much in day care. Just
this week he said to his mom, "Look what's on my tongue, Mommy."
Brandon stuck out his tongue and said "tastebugs, it's what you use to
taste food."
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T O D A Y ' S R E C I P E
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If you like bean sprouts, then you will love this dish. It is light
and refreshing, and so flavorful that you will probably want to use
this dressing on other types of salads.
Bean Sprout Salad
4 cups (1 L) fresh bean sprouts
4 cups (1 L) boiling water
1 clove garlic, finely chopped
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) dry sherry
1 tsp (5 ml) sesame oil
Red pepper flakes to taste (optional)
1 scallion (spring onion), white and green parts, thinly sliced
Plunge the bean sprouts in the boiling water and blanche for 1 minute
to remove the bitterness. Drain and rinse in cold water immediately.
Combine garlic, soy sauce, sherry, sesame oil, and optional pepper
flakes in a small bowl. Pour this mixture over the bean sprouts and
toss to coat thoroughly. Serve chilled or at room temperature.
Serves 4 to 6.
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