Bean Sprout Salad
 
2 Tbsp  sesame seeds
1 lb.  fresh bean sprouts
  thoroughly washed
  and drained
3 medium  garlic cloves
  peeled and minced
2 medium  scallions -- trimmed & minced
1   1quot cube ginger
  peeled and minced
2 Tbsp  oriental sesame oil
1/3 cup  soy sauce
2 Tbsp  cider vinegar
1 Tbsp  mirin (sweet rice wine)
2 tsp  light brown sugar
1 tsp  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. 
 
 
-- 
(ID: 11357) Mirror: rec.food.recipes: Fri, Aug 8, 2003


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