1 lb. fresh bean sprouts or 2 cans
2/3 c. salad oil
3 tbsp. soy sauce
3 tbsp. dry sherry
3 tbsp. lime or lemon juice
3 tbsp. minced green onion (tops and bottoms)
1/2 tsp. ginger
1 tsp. curry powder (I don't use)
1/2 c. toasted slivered almonds

Wash and drain sprouts well. Combine oil, soy sauce, sherry, lime juice, onion, ginger, and curry. Blend well. Pour over bean sprouts and toss to coat evenly. Allow to stand several hours before serving. Top with almonds. Makes about 8 servings. (Put canned sprouts in refrigerator a couple of days and they will be very crisp.)