Green Bean and Bean Sprout Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A great Asian salad from the vegetarian society. Ingredients:
8 ounces fine green beans, topped and tailed |
4 ounces mange-touts peas, shredded diagonally |
6 ounces bean sprouts |
1 red onion, very finely sliced |
7 ounces canned straw mushrooms |
1 tablespoon rice wine vinegar or 1 tablespoon white wine vinegar |
2 tablespoons shoyu or 2 tablespoons light soy sauce |
1 -2 teaspoon sesame oil |
1 teaspoon raw brown sugar |
1 tablespoon fresh coriander leaves, roughly chopped |
1 tablespoon thai basil, roughly chopped |
3 spring onions, finely shredded |
3 sprigs fresh coriander |
3 sprigs fresh basil leaves |
1 tablespoon sesame seeds, toasted |
Directions:
1. Steam the green beans and mange tout for 3 minutes.
2. Place in a colander and refresh under cold running water. Drain.
3. Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
4. In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
5. Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
6. Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.
|
|