Bean Sprout Salad

2 T. vegetable or peanut oil

1 slice of peeled fresh ginger, grated

1 clove garlic, minced

2 green onions, sliced

3/4-pound bean sprouts

1 green pepper, thinly sliced then halved

4 ounce can of sliced water chestnuts, drained

1 T. soy sauce

1/2 t. sesame oil

1. In a wok or skillet heat the vegetable oil.
2. Cook ginger root, garlic and green onion for 2 minutes.
3. Add the bean sprouts and green pepper and stir fry until pepper turns bright green and sprouts become opaque, turning quickly.
4. Remove from the heat and add water chestnuts, soy sauce and sesame oil.
5. Serve hot or cold.