Pickled Bean Sprouts - Who Knew They Would Be So Good !!!

I love bean sprouts in Asian food, especially at Hibachi restaurants. When I buy the bags for a recipe I can not use all of the before they spoil. Dua Gia, as it is known in Vietnamese extends the life of the sprouts and was a is with both of the boys. I add them to salads and sandwiches to add a sweet tang. This was adapted from a recipe that I have had not some time but do not have a reference and I can not find it on the internet. the original recipe suggested serving it with fish, chicken wings or pork stew.

Pickled Bean Sprouts

1 small bag of bean sprouts
2 scallions, cut into 2 inch lengths
1 carrot, peeled and shredded
1 tablespoon kosher salt
3/4 cup vinegar
4 teaspoons sugar substitute
1 cup water

Combine the bean sprouts, onions and carrot in a bowl and set aside. 

Bring the salt, vinegar, sugar and water to boil. Pour the mixture into a plastic container with a lid and refrigerate until room temperature. Alternatively, let sit i the pan off of the heat until cooled.

Pour the vinegar mixture over the vegetables mixture and stir to combine well. Let marinate for at least 1 hour. Drain before serving.