Refreshing Vegetable Salad
A refreshing, flavorful cold tossed dish made by blanching mung bean sprouts, silver ear fungus, and shredded green pepper until tender, then tossing while chilled.
Ingredients
Mung bean sprouts (remove roots and wash)
150g
White fungus (soak in water until soft, wash)
25g
Green pepper (remove stem and seeds, wash, cut into thin strips)
50g
Sesame oil
10g
Salt
A pinch
Instructions
1
Step 1
Remove the roots from the mung bean sprouts and wash them.
2
Step 2
Remove the stem and seeds of the green pepper, wash, and cut into thin strips. Soak the white fungus in water until soft, then wash.
3
Step 3
Heat the wok over the flame, add water and bring to a boil. Blanch the mung bean sprouts and green pepper strips until cooked, remove and let cool. Blanch the white fungus in boiling water until cooked, remove, rinse with cold water, and drain.
4
Step 4
Combine the white fungus, bean sprouts, and green pepper strips in a large bowl. Add salt and sesame oil, mix well, and plate to serve.
