Bean Sprout and Mushroom Salad

This is a simple salad that I love. You can substitute bell pepper for the mushrooms if you aren’t a shroom fan.

ingredients

3 mushrooms
3 spears of green onion
1/2 bag mung bean sprout
3 T vegetable oil
2 T white wine vinegar
1 1/3 T sugar
2 t garlic salt
2 T soy sauce
dash of salt to taste
Toasted sesame seeds (optional)

directions

Heat vegetable oil over medium heat and cook sliced vegetables for 2-3 minuets. Take off heat to prevent from further cooking. In a small bowl whisk together vinegar, sugar, garlic salt, soy sauce, and salt. Toss vegetable and dressing and refrigerate for up to 6 hours. Serve with toasted sesame seeds if you like.

Source: Carey