Pickled Bean Sprout Salad

1. 1

   Rinse the bean sprouts well in cold water, drain, and place in a large bowl.

2. 2

   Add the scallions and set aside.

3. 3

   Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar.

4. 4

   Remove from the heat and let cool to room temperature.

5. 5

   Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables.

6. 6

   Let stand at room temperature for 1 to 2 hours.

7. 7

   Drain the bean sprouts and serve mounded on several plates.

No additional tips available.