Recipe#25694

Title: BEAN SPROUT SALAD WITH GARLIC

JEAN ANDERSON - PRODIGY GUEST CHEFS COOKBOOK

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.