Ingredients

1 tsp. peanut oil
5 peppercorns
2 Tbsp. white wine vinegar
1 tsp. fructose, (optional)
2 tsp. light soy sauce
1 C. fresh bean sprouts
1 scallion, including green part, thinly sliced
8 small tender lettuce leaves

Cooking Instructions

Heat the oil in a very small pan and add the peppercorns. Cook gently for a few minutes. Add the vinegar, sugar (if used), and soy sauce. Stir thoroughly. Remove the peppercorns. Pour sauce over the sprouts. Add the scallion, and toss to mix thoroughly. Serve cold on lettuce.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)