Bean Sprout Salad with Garlic

Title:
Bean Sprout Salad with Garlic

Yield:
4 Servings

Categories:
Salads,
Oriental,
Vegetables




Ingredients:





     2 tb Sesame seeds


     1 lb Fresh bean sprouts


          - thoroughly washed


          -    and drained


     3 md Garlic cloves


          - peeled and minced


     2 md Scallions; trimmed & minced


     1    1" cube ginger


          - peeled and minced


     2 tb Oriental sesame oil


   1/3 c  Soy sauce


     2 tb Cider vinegar


     1 tb Mirin (sweet rice wine)


     2 ts Light brown sugar


     1 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini