2
tablespoon Sesame seeds
1
pound 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
tablespoon Oriental sesame oil
1/3
cup Soy sauce
2
tablespoon Cider vinegar
1
tablespoon Mirin (sweet rice wine)
2
teaspoon Light brown sugar
1
teaspoon 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.