Spicy Sprout Salad


4 cups canned or fresh Mung bean sprouts

Spicy Bean Sprout Dressing:

3 tbsp white rice wine vinegar
2 tbsp sugar
2 tbsp hot chili garlic sauce with sesame seeds
1½ tsp sesame oil
½ tsp salt
1/8 tsp ginger

Open and drain the canned bean sprouts. Then place them in a bowl and cover them with cold water. Let them
soak in the refrigerator for 20 minutes. If using fresh mung bean sprouts, rinse them thoroughly before soaking
them in the cold water.

While the bean sprouts soak, prepare the sauce. In a large cup, mix together the vinegar and the sugar. Stir until
the sugar dissolves. Then add the remaining ingredients and mix everything thoroughly together. Set this sauce
mixture aside.

After 20 minutes, remove the bean sprouts from the refrigerator and drain them in a colander. Let them
thoroughly drain, and then return them to the bowl.

Pour the sauce over the bean sprouts and mix it in thoroughly. Using your hands makes it easier to mix everything
up together.

Once the sauce is thoroughly mixed in, place the bean sprout salad in the refrigerator and let it sit for an hour
before serving. This lets all of the flavors of the dressing meld together.

Makes about 4 side servings.