Bean Sprout Salad

tablespoon Sesame seeds

pound Fresh bean sprouts

thoroughly washed

and drained

md Garlic cloves

peeled and minced

md Scallions −− trimmed & minced

1" cube ginger

peeled and minced

tablespoon Oriental sesame oil

/3 cup Soy sauce

tablespoon Cider vinegar

tablespoon Mirin (sweet rice wine)

teaspoon Light brown sugar

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.

E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email Us

Bean Sprout Salad

Salad Master