(adapted from Rena Gray)

1 tablespoons sesame seed oil
2 tablespoons soy sauce
1 clove garlic, pressed
1 teaspoon honey
1 1/2 tablespoons seasoned rice vinegar (original recipe-2 TBL)
1 pound bean sprouts, rinsed and blotted on paper towels

Combine the sesame seed oil, soy sauce, garlic, honey, and vinegar in a medium bowl and whisk well to combine. Add the bean sprouts and toss gently with tongs. Serve immediately.

Makes about 6 servings.