Guest guest Posted August 10, 2007 Report Share Posted August 10, 2007 I was poking around for something else and came across this recipe. Adjust to your eating preferences. BEAN SPROUT SALAD WITH OUTRAGEOUS DRESSING from www..com Ingredients Serves 4 1 pound (or more) Mung Bean Sprouts1 cup cucumber - peeled and sliced1/2 + cup carrot - grated1+ cup sweet peppers (use as many colors as you like) - choppedAny and all other tasty colorful vegetablesOutrageous Dressing3 Tbs. tahini or crunchy peanut butter (or combination of the two)2 Tbs. soy sauce4 Tbs. vinegar1 Tbs. hot red pepper oil1 tsp. cayenne pepper1 tsp. sugar1 Tbs. toasted sesame oil2 Tbs. corn, sunflower or vegetable oil1 Tbs. ginger - minced1 Tbs. garlic - minced1 Tbs. scallions - minced1 Tbs. white wine1 tsp. hot mustard (optional)1/2 tsp. salt1 1/2 cups broth (chicken or vegetable)bean thread or rice noodles (optional) Preparation Optional: poach mung beans for 1/2 - 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well. Mix all vegetables and sprouts in a bowl. Mix all dressing ingredients together and pour over sprouts + vegetable mix. Serve Chill and garnish with minced scallions and toasted sesame oil.Serve over bean thread rice noodles if you like (we do). NotesThis recipe is from Henry Chung's famous Hunan Restaurant in San Francisco. Henry signed my copy of his cookbook and I have used it so much and for so long that many of the pages are hard to read for all of the cooking stains. Thanks Henry, you have made our lives far more delicious! Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2007 Report Share Posted August 12, 2007 sounds yummy Gayla <aeranch@...> wrote: I was poking around for something else and came across this recipe. Adjust to your eating preferences. BEAN SPROUT SALAD WITH OUTRAGEOUS DRESSING from www..com Ingredients Serves 4 1 pound (or more) Mung Bean Sprouts1 cup cucumber - peeled and sliced1/2 + cup carrot - grated1+ cup sweet peppers (use as many colors as you like) - choppedAny and all other tasty colorful vegetablesOutrageous Dressing3 Tbs. tahini or crunchy peanut butter (or combination of the two)2 Tbs. soy sauce4 Tbs. vinegar1 Tbs. hot red pepper oil1 tsp. cayenne pepper1 tsp. sugar1 Tbs. toasted sesame oil2 Tbs. corn, sunflower or vegetable oil1 Tbs. ginger - minced1 Tbs. garlic - minced1 Tbs. scallions - minced1 Tbs. white wine1 tsp. hot mustard (optional)1/2 tsp. salt1 1/2 cups broth (chicken or vegetable)bean thread or rice noodles (optional) Preparation Optional: poach mung beans for 1/2 - 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well. Mix all vegetables and sprouts in a bowl. Mix all dressing ingredients together and pour over sprouts + vegetable mix. Serve Chill and garnish with minced scallions and toasted sesame oil.Serve over bean thread rice noodles if you like (we do). NotesThis recipe is from Henry Chung's famous Hunan Restaurant in San Francisco. Henry signed my copy of his cookbook and I have used it so much and for so long that many of the pages are hard to read for all of the cooking stains. Thanks Henry, you have made our lives far more delicious! Need a vacation? Get great deals to amazing places on Travel. Quote Link to comment Share on other sites More sharing options...
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