Bean Sprout And Pepper Salad (Moyashi Sujoyu-Ae)

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons toasted sesame oil
• 8 ounces bean sprouts
• 2 medium carrots, pared
• 3 small green bell peppers
• 3 cups water
• 1/4 teaspoon salt

1. Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
2. Rinse bean sprouts in colander under cold running water; drain.
3. Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
4. Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
5. Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.
6. Drain vegetables; cool completely. Squeeze slightly to remove excess water.
7. Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.

soy sauce, rice vinegar, vegetable oil, sesame oil, bean sprouts, carrots, green bell peppers, water, salt

Taken from www.food.com/recipe/bean-sprout-and-pepper-salad-moyashi-sujoyu-ae-514293 (may not work)