Instructions: Rinse the bean sprouts and spin-dry in a salad spinner. Place in a serving bowl.

Make the dressing: In a small bowl, whisk together the shallots, garlic, ginger, stock, sherry, olive oil, salt, and pepper until well blended. Stir in the mint.

Pour the dressing over the sprouts, sprinkle with scallions, and toss to blend well before serving.

This recipe yields 4 to 6 servings.

Comments: Second to snow peas, this is probably the best known Chinese vegetable. These sprouts are very perishable, but if you buy them crisp and fresh from an Asian market, this is a great refreshing way to serve them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.