500 g fresh mung bean sprouts
1 tablespoon sesame oil
1 tablespoon salad oil
1 tablespoon toasted sesame seeds, crushed
3 tablespoons light soy sauce
1 clove garlic, crushed
2 scallions, chopped very finely
1 teaspoon honey
Dash of chili powder
Wash the mung bean sprouts and boil in a
pan of lightly salted water for about 1 minute. The bean sprouts should
be just tender and not cooked. Drain immediately and cool under cold
water to stop the cooking. Drain well. Use a bowl to combil all the
other ingredients for the dressing and toss with the bean sprouts.
Before serving, chill the bean sprouts.