Bean Sprout And Pepper Salad (Moyashi Sujoyu-Ae) - cooking recipe

Ingredients

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons toasted sesame oil
8 ounces bean sprouts
2 medium carrots, pared
3 small green bell peppers
3 cups water
1/4 teaspoon salt

Preparation

Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
Rinse bean sprouts in colander under cold running water; drain.
Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.
Drain vegetables; cool completely. Squeeze slightly to remove excess water.
Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.