Bean Sprout And Pepper Salad - cooking recipe

Ingredients

3 Tbsp. soy sauce
2 Tbsp. rice vinegar (available in Oriental section of supermarket)
1 Tbsp. vegetable oil
1 1/2 tsp. sesame seed oil
8 oz. bean sprouts
2 medium carrots, pared
3 small green peppers
3 c. water
1/4 tsp. salt

Preparation

Mix soy sauce, vinegar and vegetable and sesame oils in small bowl.
Set aside.
Rinse bean sprouts under cold running water. Drain.
Cut carrots into 1-inch lengths; cut lengthwise into 1/16-inch thick slices.
Stack the slices and cut lengthwise into 1/8-inch wide strips.
Cut green peppers lengthwise into quarters; cut quarters lengthwise into 1/8-inch wide strips.
(Note:
You don't need to be fussy.
You just need skinny strips of carrot and pepper!)