Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mung Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 to 3 large cucumbers
- 2 cup mung bean sprouts
- 3 to 4 cups fresh pea greens
- if you can find them--a
- leafy sprout could be
- substituted or these could
- be omitted
- 4 to 5 fresh waterchestnuts
- (canned are also okay)
- =
Directions
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 ¼ 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.