alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's
Beyond the Great Wall, p. 66, photo on p. 308
| 1. | beansprouts | 1 pound |
| cilantro leaves | ½ cup | |
| 2. | rice vinegar | 2 Tablespoons |
| salt | to taste | |
| roasted sesame oil | 1 teaspoon | |
| 1 teaspoon red pepper flakes | 1 teaspoon | |
| 3. | peanut oil | 1 Tablespoon |
| vinegar | 1 Tablespoon | |
| shallots | ½ cup sliced thin and separated |
1. Microwave the beansprouts and cilantro approximately 1 minute on HIGH.
2. Put the ingredients for the dressing into a small bowl.
3. Put the peanut oil and vinegar and the shallots into a cold frying pan, put the pan over a medium-low flame, and cook the shallots gently, stirring them up from time to time.
4. Whisk the salad dressing together, stir it into the beansprouts, then stir in the shallots.