1 lb (450 g) soybean sprouts
3 tbsp (45 mL) light soy sauce
1 tbsp (15 mL) white vinegar
1 tsp (5 mL) sugar
½ tsp (2.5 mL) sesame oil
½ lb (225 g) snow peas
1 bean curd cake, cut in julienne strips
¼ red pepper, cut in julienne strips
- Blanch soybean sprouts in boiling water for 1 minute. Refresh in cold water and drain well.
- Combine soy sauce, vinegar, sugar and sesame oil in a bowl, add soybean sprouts and snow peas. Toss to coat with dressing. Cover and chill 20 minutes.
- Arrange salad on a platter. Garnish with bean curd and red pepper.
Source: “Chinese Cooking Made Easy” Douglas Marsland
