1. Blanch bean sprouts. Transfer to a bowl.

2. Combine soy sauce, sugar and sesame oil. Pour over bean sprouts and toss gently. Refrigerate, covered, only to chill (about 20 minutes).

Add 1 tablespoon vinegar to the dressing.

In step 1, add to the blanched bean sprouts 1/4 pound water cress, cut in 1-inch lengths, with tough stems removed.

In step 1, add to the blanched bean sprouts 1/2 cup chicken or ham, slivered. (When using ham, substitute 1/2 teaspoon salt for the sugar.)

After step 2, top the bean sprouts with 1/2 cup chicken or ham, slivered; or 1/2 cup roast pork, slivered (toss the pork first in 1 tablespoon soy sauce and 1-1/2 teaspoons peanut oil).

Garnish the bean sprouts with any of the following: egg threads, sweet red pepper, slivered; or snow peas, blanched and shredded.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.