Soy or Mung-Bean Sprouts Salad

Adapted from Madhur Jaffrey's World of the East Vegetarian Cooking

• 8 cups bean sprouts --may be either soybean or mung bean sprouts or a combination
• 3 tablespoon Japanese soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 teaspoons roasted and lightly crushed sesame seeds

Bring 12 cups of water to a boil.  If using soybean sprouts, put them in and boil for 12 minutes.  If using mung bean sprouts, boil them for 2 minutes.  (If using a combination, boil soybean sprouts for 10 minutes, add mung bean sprouts, and cook for 2 more.)

Drain thoroughly and squeeze out as much water as possible.

Put the sprouts into a bowl and add all the other ingredients and mix well.

Serves 4-6

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