Bean Sprout Salad

A great pasta dish for any occasion:

Place the bean sprouts, finely chopped red chilies, red and green bell peppers, water chestnuts, and celery in a large bowl and toss all ingredients thoroughly.

Stir through the rice wine vinegar, light soy sauce, chopped chives, crushed garlic and Chinese curry powder in a baking bowl.

Pour the marinade over the dressed vegetables. Toss the vegetables extensively in the marinade.

Cover with plastic wrap and refrigerate for at least 3 hours.

Thoroughly drain the vegetables, transfer to a serving plate and bring to the table with Chinese fried noodles or meat.

always easy to predict how spicy are. As a general rule, dark green chilies are hotter than light green or red ones. Thin, pointed chilies are usually hotter than thick, blunt ones.

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