Adapted from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking

8 cups bean sprouts –may be either soybean or mung bean sprouts or a combination
3 tablespoons Japanese soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 teaspoons roasted and lightly crushed sesame seeds

Bring 12 cups of water to a boil. If using soybean sprouts, put them in and boil for 12 minutes. If using mung bean sprouts, boil them for 2 minutes. (If using a combination, boil soybean sprouts for 10 minutes, add mung bean sprouts, and cook for 2 more.)

Drain thoroughly and squeeze out as much water as possible.

Put the sprouts into a bowl and add all the other ingredients and mix well.

Serves 4-6

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