Sook Choo Na Mool Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Salad oil,
2 tbsp: Each vinegar and soy sauce,
1/2 tsp: Each salt and pepper,
1/4 cup: Scallions, finely chopped
1/4 cup: Pimiento, thinly sliced
2 tbsp: Sesame seeds, ground
1: Garlic clove, minced
2 cup: Bean sprouts,
Directions:
In a small bowl, thoroughly blend together the oil, vinegar, soy
sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic.
Place bean sprouts in a large wooden salad bowl. Pour the dressing
over the bean sprouts; toss gently. Chill thoroughly for
approximately one hour. Serve on individual chilled salad plates.
From _Around the World in a Salad Bowl_ by Victor Bennett. New York:
Collier Books, 1961. Pg. 17. Library of Congress Catalog Card Number
60-16575. Electronic format by Cathy Harned.
Source from luhu.jp
sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic.
Place bean sprouts in a large wooden salad bowl. Pour the dressing
over the bean sprouts; toss gently. Chill thoroughly for
approximately one hour. Serve on individual chilled salad plates.
From _Around the World in a Salad Bowl_ by Victor Bennett. New York:
Collier Books, 1961. Pg. 17. Library of Congress Catalog Card Number
60-16575. Electronic format by Cathy Harned.
Source from luhu.jp