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| 1 1/2 Tasse | water |
| 1 Teelöffel | salt |
| 2 x ca. 450 g | Soybean sprouts |
| 1 Esslöffel | Soy sauce; light |
| 1 Teelöffel | sesame oil |
| 1 Esslöffel | Sesame Salt; see * Note |
| 2 | scallion finely chopped |
| 2 Teelöffel | Red-pepper flakes; Korean |
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* Note: See the Korean "Sesame Salt" recipe which is included in this collection.
In a large shallow pot bring 1 1/2 cups water to a boil. Add the salt and bean sprouts. Simmer the sprouts for about 5 minutes, tossing them a couple of times to cook evenly. Drain very well. Mix the light soy sauce and sesame oil. Add to the sprouts along with the sesame salt, scallions and red pepper. Toss all and chill.
Comments: This is fresh to the taste and healing with each bite. It does not have to be hot at all to be refreshing at the table.
Recipe
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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