Bean sprout salad with garlic

 
                       BEAN SPROUT SALAD WITH GARLIC
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Sesame seeds
                         - thoroughly washed
                         d -- ¥
    1                    1" cube ginger
    2       tb           Oriental sesame oil
    2       tb           Cider vinegar
    2       ts           Light brown sugar
    1       lb           Fresh bean sprouts
                         -
    2       md           Scallions -- trimmed & minced
                         - peeled and minced
      1/3   c            Soy sauce
    1       tb           Mirin (sweet rice wine)
    1       t            Spicy sesame oil
 
   Makes 4 to 6 Servings
   
   Fresh bean sprouts are a must for this recipe from
   China's Hunan province. The canned variety don't have
   the requisite crispness. Keep a close eye on the
   toasting sesame seeds so they don't burn.
   
   PREHEAT OVEN TO 300F. Toast the sesame seeds by
   spreading them over the bottom of a pie tin. Roast for
   12-to-16 minutes, stirring often, until they are
   golden. The seeds can be toasted in advance and stored
   in an airtight container. Place the bean sprouts in a
   large heatproof bowl and set it aside. In a
   medium-size skillet set over moderately low heat,
   stir-fry the garlic, scallions and ginger in the oil
   for 2 to 3 minutes, until they are limp. Add all the
   remaining ingredients, increase the heat to moderate,
   then boil the mixture, uncovered, for 1 minute to
   slightly reduce the liquid. Pour the boiling dressing
   over the bean sprouts, toss well, then cover the bowl
   and chill the salad for several hours. Toss again
   before serving.
  
 
 
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