Vegan recipe: Bean spout salad

 Posted by Chantel Martiromo 
Recipe attributed to Company's Coming Salads by Jean Parè

A touch of the orient. Delicious.
Fresh bean sprouts 12 oz. (350g)
Slice green onion  1/4 cup  (50 ml)
Cooking oil ( peanut or sesame id best) 2 tbsp. (30ml)
Soy sauce  2 tbsp. (30 ml)
Sesame seed, toasted ( see note)  2 tbsp.  (30 ml)
Granulated sugar 1tbsp.  (15 ml)
Vinegar  1tbsp.  (15 ml)
Pimiento or red pepper strips 1/4 cup (50 ml)
Combine bean sprouts and onion in bowl.
In a small bowl, combine cooking oil, soy sauce, sesame seeds, sugar, vinegar and pimiento. Stir to mix. Pour over bean sprouts and onion, toss to coat. Serve 6.
Note: Toasted sesame seeds in 350 degree F (175 degree C) oven for about 5 minutes
until golden. Stir once or twice.
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