Korean Bean Sprouts!

Those of you from the South are familiar with restaurants with names like:

SHANGHAI TOKYO: Chinese and Japanese Food Sushi Buffet!

The concept of the "Slashie" is not just for Fabio anymore. Most Asian restaurants of ill-repute feature dishes that are not from the country (or countries) that the restaurant claims to represent. An excellent example of this is the following totally killer bean sprout dish, which I used to enjoy at my favorite Nashville Slashie Japanese/Korean/Chinese Restaurant.

PICKLED BEAN SPROUTS

OF UNKNOWN PROVENANCE

(PROBABLY KOREA BUT WE'RE NOT SURE)

Bag of bean sprouts (I like Mung Sprouts)

4 tsp. wheat-free Tamari

5 tbsp. brown rice vinegar

2-3 tbsp. sesame oil

Sugar to taste (I usually do between 1-2 tsp.)

1 pinch sea salt

Boil the bean sprouts 2-3 minutes. Combine remaining ingredients in a bowl, and toss in bean sprouts. If your sprouts are overwhelming the little amount of sauce in the bowl, double the sauce recipe. Cover and let chill overnight for optimum flavor.