Bean Sprout and Pepper Salad (Moyashi Sujoyu-Ae)

Submitted by zeldaz51

"Adapted from the Japanese Cooking Class Cookbook."

 

• Ready In: 23mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1 1⁄2 teaspoons toasted sesame oil
• 8 ounces bean sprouts
• 2 medium carrots, pared
• 3 small green bell peppers
• 3 cups water
• 1⁄4 teaspoon salt

directions

1. Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
2. Rinse bean sprouts in colander under cold running water; drain.
3. Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
4. Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
5. Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.
6. Drain vegetables; cool completely. Squeeze slightly to remove excess water.
7. Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.