First prepare the carrorts. Use a crinkle cutter and cut crosswise into 1/4" slices. Cook Carrots in two cups of boiling water. Add 1/2 tsp. of salt. Cook until its tender-crisp or about five minutes. Drain. Then immediately put carrots in a large bowl of ice and water. Let them stay until they are completely chilled.
Next, place the beans in a large bowl. Cut and add the peppers in about 1/2" long pieces. Then cut and add the green onions (including the tops) into 1 inch pieces, and set the bowl aside.
Next mix the Sugar, White Pepper, mustard, soy sauce, and vinegar together and add in 1 tsp salt, 1/4 cup salad oil and 2 tbs. of water. Mix until thoroughly blended. NOTE:you can place these ingredients in a sealable container and shake until blended.
Drain the water from the carrots and place in the bowl with the vegetables.
Next, pour the sugar mixture over vegetables and toss well.
Cover the container and refrigerate at least 4 hours, stirring occasionally.
Printed from Marinade.com on 05-24-2012.
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