Chinese Sprout Salad

This salad is a great use for bean sprouts: To make your own sprouts, rinse a small handful of mung beans in a jar, cover with cheesecloth, place jar on its side, rinse beans 2 to 3 times daily and drain off all the water. The beans will sprout in a few days and triple in volume. Store in the refrigerator and use within a few days.

Number of Servings: 2
Serving Size: 1/2 cup
Ingredients
Name Measure Weight
peanut oil 1 tsp ---
peppercorns 6 ---
white wine vinegar 2 tbsp ---
sugar 1/2 tsp ---
lite soy sauce 2 tsp ---
bean sprouts 1 cup ---
scallions, including green part, thinly sliced 1 ---
lettuce leaves 8 ---
Preparation Instructions
1. Heat the oil in a very small pan and add the peppercorns. Cook gently for a few minutes.
2. Add the vinegar, sugar (if you are using it), and soy sauce. Stir thoroughly. Remove the peppercorns.
3. Pour sauce over the sprouts. Add the scallion, and toss to mix thoroughly.
4. Serve cold on lettuce.
Exchanges Per Serving


1 Vegetable
1/2 Fat

Nutrition Information


Amount per serving
Calories 67
Calories from Fat 24
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 36 mg
Total Carbohydrate 7 g
Dietary Fiber 4 g
Sugars
Protein 3 g