*  Exported from  MasterCook  *
 
                       BEAN SPROUT SALAD WITH GARLIC
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Chinese
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
  JEAN ANDERSON - PRODIGY GUEST CHEFS COOKBOOK
 
 
 
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