Moyashi Bean Sprout Salad With Sweet Sour Soy Food

BEAN SPROUT SALAD WITH SOY SAUCE DRESSING

Steps:

• Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine.

BEAN SPROUT AND PEPPER SALAD (MOYASHI SUJOYU-AE)

Steps:

• Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
• Rinse bean sprouts in colander under cold running water; drain.
• 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.
• Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
• 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.
• Drain vegetables; cool completely. Squeeze slightly to remove excess water.
• Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.