Bean Sprout Salad in Outrageous Dressing

One of our very favorite recipes - of any kind!
The dressing is beyond compare!!!

Sprouts to Use
Mung Bean

Ingredients

Serves 4
1 pound (or more) Mung Bean Sprouts
1 cup cucumber - peeled and sliced
1/2 + cup carrot - grated
1+ cup sweet peppers (use as many colors as you like) - chopped
Any and all other tasty colorful vegetables

Outrageous Dressing

3 Tbs. tahini or crunchy peanut butter (or combination of the two)
2 Tbs. soy sauce
4 Tbs. vinegar
1 Tbs. hot red pepper oil
1 tsp. cayenne pepper
1 tsp. sugar
1 Tbs. toasted sesame oil
2 Tbs. corn, sunflower or vegetable oil
1 Tbs. ginger - minced
1 Tbs. garlic - minced
1 Tbs. scallions - minced
1 Tbs. white wine
1 tsp. hot mustard (optional)
1/2 tsp. salt
1 1/2 cups broth (chicken or vegetable)
bean thread or rice noodles (optional)

Preparation

Optional: poach mung beans for 1/2 - 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well.

Mix all vegetables and sprouts in a bowl.

Mix all dressing ingredients together and pour over sprouts + vegetable mix.

Serve

Chill and garnish with minced scallions and toasted sesame oil.
Serve over bean thread rice noodles if you like (we do).

Notes

This recipe is from Henry Chung's famous Hunan Restaurant in San Francisco. Henry signed my copy of his cookbook and I have used it so much and for so long that many of the pages are hard to read for all of the cooking stains. Thanks Henry, you have made our lives far more delicious!

This recipe is also great with shredded chicken added to or in place of the mung beans.


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