Bean Sprout Salad (Togue Salad) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound bean sprouts | 4 cups water | 1 tablespoon rice wine or any white wine |
| 1/2 cup chopped scallions | 2 tablespoons soy sauce | 2 tablespoons sesame oil |
| 1 | Rinse the bean sprouts thoroughly. In a medium saucepan, bring 4 cups water to a boil. Turn off heat and add the bean sprouts. Let stand for 3 minutes and drain well. Combine wine, scallions, soy sauce and sesame oil. Pour on the bean sprouts and mix well. Refrigerate for an hour or longer before serving. |