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The pale, tender shoots or sprouts of the soya or mung bean are a staple Oriental food, often used in salads. They not only add crispness but are valued for their rich vitamin C content. Because of their bland flavor, bean sprout salads should be well seasoned. Although canned sprouts are widely available, the fresh variety sold in some supermarkets and Oriental food stores is best.
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| What You Need: |
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1 pound fresh bean sprouts or one 1-pound can bean sprouts, drained
2 cups shredded raw carrots
½ cup diced celery
1 cup raw spinach leaves, washed and dried
¼ cup sliced scallions, with some tops
3 tablespoons soy sauce
3 tablespoons sesame or peanut oil
2 garlic cloves, crushed
½ teaspoon sugar
Pepper to taste
Crisp lettuce leaves, washed and dried
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| How To Cook: |
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1. If fresh bean sprouts are used, place in a colander, pour boiling water over them, and drain thoroughly.
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2. Canned bean sprouts may merely be drained.
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3. Mix with carrots, celery, spinach, and scallions in a large bowl.
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4. Combine remaining ingredients, except lettuce, and mix well. Pour over vegetables; toss lightly.
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5. To serve, arrange lettuce leaves in a bowl or serving dish and spoon salad over them.
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