Bean Sprouts and Scrambled Egg Salad

Ingredients:

• 2 cups fresh bean sprouts, washed
• 4 large eggs
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Optional: Sesame seeds or chopped green onions for garnish

Steps:

1. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), salt, and pepper to create the dressing. Set aside.
2. Heat vegetable oil in a skillet over medium heat.
3. Crack the eggs into a bowl, whisk them, and pour them into the heated skillet.
4. Scramble the eggs until cooked through but still moist.
5. In a large mixing bowl, combine the fresh bean sprouts with the scrambled eggs.
6. Pour the prepared dressing over the bean sprouts and scrambled eggs. Toss gently to coat the ingredients evenly.
7. Optionally, garnish the salad with sesame seeds or chopped green onions for added flavor.
8. Serve the Bean Sprouts and Scrambled Egg Salad immediately, or refrigerate for a refreshing cold salad.

Enjoy the delightful combination of textures and flavors in this Bean Sprouts and Scrambled Egg Salad—a perfect choice for a light and satisfying meal.