Recipe Blog Book

1 lb (450 g) soybean sprouts

3 tbsp (45 mL) light soy sauce

1 tbsp (15 mL) white vinegar

1 tsp (5 mL) sugar

½ tsp (2.5 mL) sesame oil

½ lb (225 g) snow peas

1 bean curd cake, cut in julienne strips

¼ red pepper, cut in julienne strips

1. Blanch soybean sprouts in boiling water for 1 minute. Refresh in cold water and drain well.

2. Mix soy sauce, vinegar, sugar and sesame oil in a bowl, add soybean sprouts and snow peas. Toss to coat with dressing. Cover and chill for 20 minutes.

3. Arrange the salad on a platter. Garnish with bean curd and red pepper.