Type what you have

Ingredients

• ✓ bean sprout
• green onion
• egg
• soy sauce
• peanut oil
• mushroom
• cornstarch
• chicken broth
• beef broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ bean sprout
• shrimp
• egg
• green onion
• garlic powder
• vegetable oil
• chicken broth
• cornstarch
• sugar
• cooking wine
• soy sauce

Instructions

1. 1 Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.
2. 2 Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more egg patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
3. 3 Meanwhile, to make the sauce: Whisk chicken broth, cornstarch, sugar, cooking wine, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
4. 4 Spoon sauce over egg patties.

By Karen

Ingredients

• ✓ bean sprout
• sesame oil
• onion
• green onion
• celery
• cornstarch
• shrimp
• soy sauce
• salt
• egg

Instructions

1. 1 In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
2. 2 Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

By Sara

Ingredients

• ✓ bean sprout
• shortening
• pork loin
• onion
• celery
• water
• salt
• black pepper
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.
3. 3 Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.
4. 4 Add sprouts and bring mixture to a boil.
5. 5 Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.
6. 6 Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.

By D Kosko

Ingredients

• ✓ bean sprout
• curry powder
• cayenne pepper
• ginger
• soy sauce
• honey
• hoisin sauce
• cornstarch
• chicken broth
• green onion
• garlic
• red bell pepper
• carrot
• onion
• mushroom
• vegetable oil
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.
3. 3 Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
4. 4 Add cooked spaghetti; toss to coat.

By ANGCHICK

Ingredients

• ✓ bean sprout
• cilantro
• salt
• napa cabbage
• onion
• carrot
• shrimp
• garlic
• egg
• vegetable oil
• rice vermicelli
• black mushroom
• cornstarch
• five-spice powder
• white pepper
• rice wine
• soy sauce
• pork loin

Instructions

1. 1 Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
2. 2 Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
3. 3 Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

By MSTINAWU

Ingredients

• ✓ bean sprout
• water
• cornstarch
• bell pepper
• onion
• garlic
• garlic
• black bean sauce
• vegetable oil
• sugar
• oyster sauce
• water
• chicken breast
• salt
• white sugar
• soy sauce
• water
• cornstarch

Instructions

1. 1 To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
2. 2 Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
3. 3 Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
4. 4 Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
5. 5 Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
6. 6 Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

By tonytsang

Ingredients

• ✓ bean sprout
• green onion
• onion
• carrot
• celery
• chow mein noodle
• canola oil
• sugar
• rice wine vinegar
• oyster sauce
• soy sauce
• chicken broth
• chicken breast
• black pepper
• sesame oil
• cornstarch
• soy sauce
• rice wine vinegar
• water

Instructions

1. 1 Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
2. 2 Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
3. 3 Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
4. 4 Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

By tishasc22

Ingredients

• ✓ bean sprout
• coleslaw mix
• sourdough bread
• margarine
• honey mustard
• havarti cheese

Instructions

1. 1 In a medium bowl, toss together the coleslaw mix and bean sprouts.
2. 2 Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
3. 3 In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

By COURTNEYSUNSHINE

Ingredients

• ✓ bean sprout
• angel hair pasta
• peanut butter
• soy sauce
• ginger
• chicken broth
• red bell pepper
• green onion
• chicken breast

Instructions

1. 1 Cook angel hair pasta in a large pot of boiling water until al dente, 6 to 8 minutes. Drain and set aside.
2. 2 Warm a nonstick skillet over medium heat. Sauté bell pepper, green onions, and bean sprouts until tender-crispy. Transfer vegetables to a bowl and set aside.
3. 3 Add cubed chicken to the skillet; cook and stir over medium heat until done. Transfer chicken to a bowl and set aside.
4. 4 Mix peanut butter, soy sauce, and ginger in the skillet over medium-low heat. Stir in chicken broth. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients.

By MARBALET

Ingredients

• ✓ bean sprout
• vegetable oil
• ginger root
• green onion
• celery
• mushroom
• green bell pepper
• ham
• salt
• egg

Instructions

1. 1 Heat 2 teaspoons oil in a large skillet over medium-high heat. Add ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham, and salt; sauté until vegetables are tender.
2. 2 Combine vegetable mixture and beaten eggs in a large bowl.
3. 3 Heat remaining 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

By Carol Irwin Cameron

Ingredients

• ✓ bean sprout
• vegetable broth
• cabbage
• celery
• yellow onion
• mushroom
• green onion
• jalapeno pepper
• sriracha sauce

Instructions

1. 1 Combine vegetable broth, cabbage, celery, onions, and mushrooms in a large stockpot. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
2. 2 Place 1/4 cup bean sprouts into 4 serving bowls. Divide green onions and jalapenos among the bowls. Ladle soup into each bowl and add Sriracha sauce. Serve immediately.

By Mr Big Business

Ingredients

• ✓ bean sprout
• chicken tender
• egg white
• soy sauce
• water chestnut
• green onion

Instructions

1. 1 Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
2. 2 In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

By LOSMOM

Ingredients

• ✓ bean sprout
• whole wheat bread
• mayonnaise
• mustard
• turkey breast
• guacamole
• salad green
• avocado
• colby monterey jack cheese
• tomato

Instructions

1. 1 Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

By April

Ingredients

• ✓ bean sprout
• water
• cornstarch
• olive oil
• soy sauce
• vegetable oil
• red bell pepper
• zucchini
• carrot
• corn kernel
• green onion
• garlic

Instructions

1. 1 Whisk together water and cornstarch in a small bowl. Mix in olive oil and soy sauce until combined; set aside.
2. 2 Heat vegetable oil in a skillet or wok over medium-high heat. Sauté bell pepper, zucchini, and carrot in hot oil for about 5 minutes. Stir in bean sprouts, corn, green onions, and garlic.
3. 3 Pour in soy sauce mixture. Cook and stir until vegetables are tender but crisp, about 5 minutes.

By Dell

Ingredients

• ✓ bean sprout
• sesame oil
• onion
• snow pea
• asparagus
• carrot
• cauliflower
• scallion
• chicken bouillon granules
• parsley
• rice wine vinegar

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
2. 2 Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

By lyndahugs

Ingredients

• ✓ bean sprout
• coconut oil
• bok choy
• garlic
• ginger
• carrot
• five-spice powder
• cumin
• vegetable broth
• cellophane noodle
• scallion

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Ingredients

• ✓ bean sprout
• vegetable oil
• chicken breast
• red bell pepper
• yellow bell pepper
• red onion
• snow pea
• water
• soy sauce
• fish sauce
• whole grain brown rice
• sesame seed

Instructions

1. 1 In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
2. 2 Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
3. 3 Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

By Uncle Ben's

Ingredients

• ✓ bean sprout
• pork loin
• onion
• ginger root
• garlic
• bok choy
• red bell pepper
• white mushroom
• sake
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ bean sprout
• vermicelli pasta
• chicken breast
• pork chop
• garlic
• vegetable oil
• onion
• carrot
• celery
• shrimp
• soy sauce
• curry powder
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Heat oil in a deep skillet or fry pan over medium-high heat. Add chicken, pork, and garlic; cook until browned.
3. 3 Reduce heat to medium-low. Add onion, carrots, and water; cover and steam for 5 minutes. Stir in celery and shrimp; cover and steam for 2 minutes.
4. 4 Mix in bean sprouts, soy sauce, and curry powder; stir together until blended and hot, 4 to 5 minutes.
5. 5 Add noodles to the skillet; toss well.

By Iron Chef Suzi-Q

Ingredients

• ✓ bean sprout
• egg
• celery
• onion
• mushroom
• chicken breast
• ground beef
• pork
• salt
• black pepper
• chicken bouillon
• water
• white sugar
• soy sauce
• water
• cornstarch

Instructions

1. 1 Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
2. 2 Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
3. 3 To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

By Deba

Ingredients

• ✓ bean sprout
• water
• green onion
• garlic
• chili powder
• soy sauce
• sesame oil
• salt

Instructions

1. 1 Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
2. 2 Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

By Phoebe Chung

Ingredients

• ✓ bean sprout
• rice paper sheet
• rice noodle
• lettuce
• red cabbage
• green cabbage
• pea sprout
• cilantro
• carrot
• avocado
• red bell pepper
• green bell pepper
• yellow bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
2. 2 Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.

By Pascale Huntsinger

Ingredients

• ✓ bean sprout
• pork loin
• soy sauce
• water
• ginger root
• black pepper
• watercress
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani

Ingredients

• ✓ bean sprout
• egg noodle
• vegetable oil
• mushroom
• garlic
• tomato
• pineapple
• celery
• white sugar
• chicken broth
• water
• lime juice
• soy sauce
• shrimp
• red pepper
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

By Kathleen Burton

Ingredients

• ✓ bean sprout
• vegetable broth
• lemongrass
• vegetable bouillon
• star anise
• rice noodle
• mushroom
• lime
• cilantro
• basil
• green onion
• teriyaki sauce
• soy sauce
• chile paste
• sesame oil

Instructions

1. 1 Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
2. 2 Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
3. 3 Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

By LindsayRose5

Ingredients

• ✓ bean sprout
• red potato
• olive oil
• sweet onion
• pea pod
• bok choy
• baby spinach
• soy sauce
• ginger
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
2. 2 Heat oil in a large pan over medium heat. Add onion; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
3. 3 Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.

By SweetShuga

Ingredients

• ✓ bean sprout
• pork sausage
• egg
• vegetable oil
• cabbage
• carrot
• white rice
• soy sauce
• green pea
• black pepper
• green onion

Instructions

1. 1 In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
2. 2 Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

By Gloria Gowins

Ingredients

• ✓ bean sprout
• rice vinegar
• granulated sugar
• sesame oil
• cucumber
• red onion
• red chile pepper
• peanut
• sea salt
• lime
• aluminum foil
• parchment paper

Instructions

1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ bean sprout
• watercress
• firm tofu
• grape tomato
• tuna
• green onion
• soy sauce
• olive oil
• sugar
• sesame seed
• garlic
• ginger

Instructions

1. 1 Cut watercress into 1 1/2-inch lengths. Combine watercress, tofu, bean sprouts, tomatoes, tuna, and green onion in a large bowl.
2. 2 Whisk shoyu, oil, sugar, sesame seeds, garlic, and ginger together in a bowl; drizzle over salad (a little goes a long way) and toss well before serving.

By getinmybelly