This is one of our very favorite recipes - of any kind!
The dressing is beyond compare.
Absolutely life changing!!!
- 1 pound (or more) Mung Bean Sprouts
- 1 cup cucumber - peeled and sliced
- 1/2 + cup carrot - grated
- 1+ cup sweet peppers (use as many colors as you like) - chopped
- Any and all other tasty colorful vegetables
- 3 Tbs. tahini or crunchy peanut butter (or combination of the two)
- 2 Tbs. soy sauce
- 4 Tbs. vinegar
- 1 Tbs. hot red pepper oil
- 1 tsp. cayenne pepper
- 1 tsp. sugar
- 1 Tbs. toasted sesame oil
- 2 Tbs. corn, sunflower or vegetable oil
- 1 Tbs. ginger - minced
- 1 Tbs. garlic - minced
- 1 Tbs. scallions - minced
- 1 Tbs. white wine
- 1 tsp. hot mustard (optional)
- 1/2 tsp. salt
- 1 1/2 cups broth (chicken or vegetable)
- bean thread or rice noodles (optional)
- We prefer our bean sprouts raw, but you have options.
- If you like, you may poach the mung beans for 1/2 - 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well.
- Mix all vegetables and sprouts in a bowl.
- Mix all dressing ingredients together and pour over sprouts + vegetable mix.
- Chill and garnish with (additional) minced or finely sliced scallions and toasted sesame oil.
- Serve over bean thread rice noodles if you like (we do).
- This recipe is from Henry Chung's famous Hunan Restaurant in San Francisco. Henry signed my copy of his cookbook (February 15, 1986 - the day after I and Lori's first kiss) and I have used it so much and for so long now, that many of the pages are hard to read for all of the cooking stains. Thanks Henry, you have made our lives far spicier and more delicious, and you have been with us since our very beginning. You will never know how indebted we are to you - for your inimitable recipes as well as your wisdom.
- This recipe is also great with shredded chicken added to or in place of the Mung Bean Sprouts