TOSSED BEAN SPROUTS

Simple yet subtle, this lively salad of fresh bean sprouts and slivers of red
bell pepper is tossed with a light dressing. The preparation takes only
minutes, and the dish complements almost any entree.

DRESSING

3-1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1-1/2 tablespoon rice vinegar
1-1/2 tablespoons chopped cilantro (fresh coriander)
    Or scallion greens

1 tablespoon sesame oil
1-1/2 tablespoons minced fresh ginger
I cup red bell peppers cut into fine julienne shreds
6 cups bean sprouts
1 cup 1-inch pieces scallion greens

Combine the Dressing ingredients and blend well.

Heat a wok or a skillet, add the sesame oil, and heat until very hot. 
Add the ginger and stir-fry for about 10 seconds unfil fragrant. 
Add the red peppers and stir-fry for about 30 seconds over high heat. 
Add the bean sprouts and scallion greens and stir-fry for about 30 seconds. 
Remove to a serving bowl and toss with the dressing while still warm.
 
Serve warm, at room temperature, or chilled. 
If serving cold, chill without dressing. 
Serve dressing at room temperature.

* * * * * *

1 cup blanched carrots julienne shreds can be used in place of red pepper or
use 1/2 cup of each.