Bean Sprout And Pepper Salad (moyashi Sujoyu-ae)

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons toasted sesame oil
• 8 ounces bean sprouts
• 2 medium carrots, pared
• 3 small green bell peppers
• 3 cups water
• 1/4 teaspoon salt

Recipe

• 1 mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
• 2 rinse bean sprouts in colander under cold running water; drain.
• 3 julienne the carrots: cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
• 4 julienne the peppers: cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
• 5 heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. add green peppers; heat to boiling. add bean sprouts, stir, and remove from heat.
• 6 drain vegetables; cool completely. squeeze slightly to remove excess water.
• 7 place vegetables in a medium bowl. just before serving, add dressing and toss lightly until thoroughly mixed. divide into 4 small bowls.