Ingredients
250 g green bell peppers, 125 g mung bean sprouts, 50 g carrots.
Seasonings
15 g ginger, shredded, 1 teaspoon each chili oil and sesame oil, 2 teaspoons each vinegar, sugar, and soy sauce, 1/3 teaspoon salt.
Steps
1. Place the shredded ginger in a small bowl, add vinegar, sugar, and soy sauce, then drizzle in chili oil and sesame oil, stirring well to combine into a dressing.
2. Remove the stem and seeds from the green bell pepper, then wash it; trim both ends off the mung bean sprouts and wash them; wash and peel the carrot, then cut it into thin strips.
3. Bring a pot of water to a boil, add salt, then add the mung bean sprouts and shredded carrot. Boil over high heat for about 1 minute until fully cooked, then transfer to cold water and soak for 1 minute until completely cool. Drain well.
4. Add the green bell pepper to the boiling water used to blanch the mung bean sprouts, bring to a boil over high heat, and blanch for about 1 minute until tender. Remove and soak in cold water for 2 minutes until completely cool, then drain and cut into strips. Place in a serving dish, top with the mung bean sprout strips and carrot strips, and drizzle with the seasoned dressing.