3/19/2011

Spring onions with alfalfa sprouts and sprout salad

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Serves 4

Ingredients For spring onions with alfalfa sprouts:
• 2 bunches of spring onions
• 5oz (150g) alfalfa sprouts
• Juice of 1 lemon
• 1 apple
• 1 and 1/2oz (50g) tofu
• 1/2tsp (2 and 1/2ml) mustard
• 1/2tsp (2 and 1/2ml) honey
• 1tbsp (15ml) light soy sauce
• 2tbsp (30ml) white wine vinegar
• 3tbsp (45ml) sunflower oil
• Salt as desired
• Freshly grounded pepper as desired

Preparation For spring onions with alfalfa sprouts:
1. Wash and trim the spring onions, cut open length ways and cut across into approximately 1 and 1/4in (3cm) lengths. Rinse the sprouts and leave the drain. Wash and quarter the apple, remove the core and cut into thin slices. Mix the apple slices with the lemon juice.

2. Cut the tofu into small dice and puree with the honey, mustard. Soy sauce, vinegar and oil. Season with salt and pepper.

3. Arrange the spring onions on a platter, add the sprouts and the apple and slices and pour the salad dressing over.

Ingredients For sprout salad:
• 5oz (150g) oyster mushrooms
• 5tbsp (90ml) sesame oil
• 4tbsp (60ml) soy sauce
• Salt as desired
• Freshly grounded pepper as desired
• 8oz (250g) mung bean sprouts
• 1 red pepper
• 1/2 bunch of spring onions
• 3tbsp (45ml) white wine vinegar
• 1/2tbsp (2 and 1/2ml) honey
• 1/2tbsp (2 and 1/2ml) sambal oelek
• 1tbsp (5ml) freshly grated ginger

Preparation For sprout salad:
1. Clean the oyster mushrooms and cut up either into large pieces or into strips. Saute quickly in oil over a high heat. Season with 2tbsp (30ml) soy sauce, salt and pepper and set aside.

2. Rinse the mung bean sprouts and leave to drain. Wash and quarter the pepper, deseed, remove all the white inner ribs and cut into fine strips. Wash and trim the spring onions and cut into thin rings.

3. Mix together the vinegar, the remaining soy sauce, honey, sambal oelek and the ginger and beat in the rest of the oil, Mix the sprouts, the vegetables and the mushrooms with the salad dressing and serve.

This Soup or Salads recipe was published in 'Chinese Cuisine - p16'

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