Chinese Mixed Vegetable Salad

Ingredients

• 1 lb fresh bean sprouts, rinsed and drained
• 8 oz daikon or lo bok, peeled and cut into strips
• 3 oz water chestnuts or jicama, cut into strips
• 3 oz cucumber, cut into thin strips
• 4 oz green bell pepper, cut into strips
• 2 oz sweet red bell pepper, cut into strips
• 4 oz carrots, cut into thin strips
• 3 oz dried bean curd sheets, broken into pieces and soaked 15 minutes
• 4 Tbsp rice vinegar
• 4 Tbsp Chinese cane sugar or brown sugar
• 2 Tbsp toasted sesame oil
• 2 Tbsp hot bean sauce
• 1 Tbsp chile oil
• 1/4 tsp ground white pepper
• 1 Tbsp neutral oil

Directions

1. Bring 6 cups water and neutral oil to a boil. Add bean sprouts and softened bean curd sheets; blanch 15 seconds. Drain and cool to room temperature.
2. Cut daikon, water chestnuts or jicama, cucumber, peppers, and carrots into matchsticks about 2 inches long.
3. Combine all vegetables and bean curd sheets in a large bowl. Whisk rice vinegar, sugar, sesame oil, hot bean sauce, chile oil, and white pepper, toss with the vegetables, and serve.