Title: Bean sprout salad
 Categories: Appetizer
      Yield: 4 Servings
 
      1 lb Bean sprouts
      2 tb Soy sauce
      1 ts Sugar
      3 dr Sesame oil; more or less
 
     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).
  
     VARIATIONS: For the sesame oil, substitute 1-1/2 tablespoons
  peanut oil.
  
     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 , ISBN 0-517-65870-4.