This is one way I enjoy beansprouts. They're also really good with some leftover roasted winter squash and peas.
Chinese Beansprout Salad
1 cup mung beansprouts
1/2 red bell pepper, chopped
1 carrot, grated
1/2 cup sugar snap peas, chopped
1 tsp rice wine vinegar
1 tsp organic tamari, nama shoyu, or coconut aminos
1 tsp sesame oil
1/2 tsp grated fresh ginger (or less, to taste)
pinch of red pepper flakes
optional: a few grinds of pepper (I like to put pepper in everything)
1. Whisk together the tamari, vinegar, oil, ginger, red pepper flakes, and optional pepper.
2. Combine the beansprouts, carrot, bell pepper, and sugar snap peas.