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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