1/2 lb. bean sprouts, fresh
4 tbsp. herb vinegar
2 tsp. red chili oil
2 tsp. light soy sauce
2 tsp. dark soy sauce
2 tsp. sugar
1 tbsp. sesame oil
1/2 c. scallions, chopped
1/4 c. red bell pepper or pimentos, finely diced

Wash bean sprouts in plenty of water and remove as many seed cases as possible. Drain and dry bean sprouts thoroughly. Mix vinegar, chili oil, soy sauces, sugar and sesame oil together until sugar is dissolved.

Place bean sprouts in a mixing bowl and add sauce, scallions, and red peppers and toss well. Refrigerate at least 1 hour. Serve in individual salad bowls with meal. Serves: 6. (Prep and Cooking Time: 20 minutes)