*  Exported from  MasterCook  *

                      BEAN SPROUT SALAD WITH GARLIC

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Sesame seeds
                        - thoroughly washed
                        d -- ¥
   1                    1" cube ginger
   2       tb           Oriental sesame oil
   2       tb           Cider vinegar
   2       ts           Light brown sugar
   1       lb           Fresh bean sprouts
                        -
   2       md           Scallions -- trimmed & minced
                        - peeled and minced
     1/3   c            Soy sauce
   1       tb           Mirin (sweet rice wine)
   1       t            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.
 


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