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Bean sprouts & cucumbers
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Salads, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Bean sprouts | | 1
| cup | Cucumber | | 1
| tbsp | Apple cider vinegar | | 1
| tbsp | Sesame oil | | 1
| tbsp | Low-sodium soy sauce | | 1
| tbsp | Water | | 1
| tbsp | Toasted sesame oil | | | Ds Chili powder |
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Procedures:
| 1 | Blanch bean sprouts in boiling water 1 minute, drain and let cool. | | 2 | Peel cucumber, cut in half, seed and slice thinly. | | 3 | Mix with sprouts. | | 4 | In a small bowl, mix vinegar, seasame oil, soy sauce and water. | | 5 | Toss with sprouts. | | 6 | Granish with seasame seeds and a dash of chili powder. | | 7 | Food exchange per serving: 1 vegetable exchange + 1 fat exchange; cal: 67; cho: 0mg; car: 5g; pro: 2g; sod: 155mg; fat: 5g; |
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