Bean Sprout Salad
Recipe archives for the Jewish Food Mailing List
Ingredients
- 4 quarts (2 pounds) fresh mung bean sprouts
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1 tbsp. sesame seeds, toasted
- 1 clove garlic, crushed
- 2 tbsp. toasted sesame seed oil
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