Salads
Bean Sprout Salad
- China
Ingredients
- 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
Directions
- Preheat oven to 300F
- Toast the sesame seeds by spreading them over thebottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until theyare golden.
- The seeds can be toasted in advance and stored in an airtightcontainer. 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.
- Addall the remaining ingredients, increase the heat to moderate, then boil themixture, uncovered, for 1 minute to slightly reduce the liquid.
- Pour theboiling dressing over the bean sprouts, toss well, then cover the bowl andchill the salad for several hours. Toss again before serving.
