Instructions: 2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced garlic x several splashes to 1 tsp. Tabasco sauce (no, really, it works!) 1 Tbs. black bean sauce 1/4 tsp. fresh ground pepper

Peel the cucumber, slice it down the middle and remove the seeds. Cut each half down the middle and slice these strips into bite sized pieces.

Toss cucumbers and mung bean sprouts into a large sealable container. Mix the dressing separately and pour over the veggies. Put the lid on the container and shake it. Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it. :)

Just before serving add the pea greens and peeled, chopped waterchestnuts and shake the whole thing together again.

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