Shanghai Bean Salad with Torn Nori

Shanghai Bean Salad with Torn Nori

Ingredients:
For the salad:
12 ounces (340 g) of green beans
12 ounces (340 g) of bean sprouts 1 red bell pepper, sliced as thinly as potential
4 green onions, thinly sliced
1 cup (250 mL) of cashews
1 cup (250 mL) of canned crispy fried onions
4 sheets of nori seaweed, torn

Directions:
1. To start out the salad, thin the stem conclusion versus the beans, leaving the sweet minor curlicue at the other conclusion intact. Halve the beans and match into a low saucepan with a number of splashes of water. add and steam over medium-large until vivid green and comfortable-crisp, 1 or 2 minutes. Drain, rinse with cold water to avert the cooking, and drain once more.
2. In a higher bowl, whisk together the dressing ingredients until smooth. add the green beans, bean sprouts, pink pepper, green onions and cashews. Throw the functions together, lightly blending the flavors, textures and hues. Best with the crunchy onions and torn nori. serve and proportion with chopsticks!