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Ingredientes
- 1 x Carrot, cut into thin Julienned strips
- 1/2 x Green pepper, also cut into Thin julienned strips x Some mung bean sprouts- I Used about 2 C. or possibly so.
Direcciones
- Boil water. Throw in carrot and let cook for a minute or possibly two. Add in pepper and sprouts. Turn off heat when water reboils. (I let it sit a few min at this step and it was fine, still crispy). Drain the vegies and rinse with cool water. Chill.
- Before eating toss with dressing:1 Tablespoons soy sauce - 2 Tablespoons rice wine vinegar - 1 teaspoon sesame oil - sesame seeds
- (for looks mostly)
- I found I still had most of the dressing left in the bottom of the dish, so not all of the sesame oil was consumed.
- while on vacati on.
- This makes sufficient for 2 side dishes or possibly 1 large meal (for me). YMMV.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 2 servings | |
| Calories 16 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 130mg | 4% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.87g | 1% |
| Protein 0.46g | 1% |
