Bean Sprout Salad With Oriental Dressing
|Bean sprouts||2 Cup (32 tbs)|
|Peanut oil/Oriental sesame oil||2 3⁄4 Teaspoon|
|Green onion||1 , chopped|
|Low sodium ketchup||1 Teaspoon|
|Bacon bits||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger/1 pinch ground ginger||1⁄2 Teaspoon|
|Chopped canned pimientos||2 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
|White wine vinegar/Rice vinegar||1 1⁄2 Teaspoon|
Place the bean sprouts in a colander and rinse under hot tap water just until slightly limp about 1 minute.
Drain well and dry thoroughly between paper towels.
In a small saucepan over low heat, combine the sesame oil, green onion, ketchup, bacon bits, garlic, ginger, and salt; cook, stirring, about 1 minute or until the mixture starts to bubble.
Remove from the heat.
In a medium size bowl, combine the bean sprouts and pimiento.
Add the contents of the saucepan and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.