Bean Sprout Salad With Garlic Recipe

• 2 Tbsp. sesame seeds
• 1 lb fresh bean sprouts thoroughly washed and liquid removed
• 3 med garlic cloves peeled and chopped
• 2 med scallions, trimmed & chopped
• 1 x 1" cube ginger peeled and chopped
• 2 Tbsp. oriental sesame oil
• 1/3 c. soy sauce
• 2 Tbsp. cider vinegar
• 1 Tbsp. mirin, (sweet rice wine)
• 2 tsp light brown sugar
• 1 tsp spicy sesame oil

1. Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from China's Hunan province.
2. The canned variety do not have the requisite crispness.
3. Keep a close eye on the toasting sesame seeds so they do not burn.
4. PREHEAT OVEN TO 300F.
5. Toast the sesame seeds by spreading them over the bottom of a pie tin.
6. Roast for 12-to-16 min, stirring often, till they are golden brown.
7. The seeds can be toasted in advance and stored in an airtight container.
8. Place the bean sprouts in a large heatproof bowl and set it aside.
9. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 min, till they are limp.
10. Add in all the remaining ingredients, increase the heat to moderate, then boil the mix, uncovered, for 1 minute to slightly reduce the liquid.
11. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and refrigeratethe salad for several hrs.
12. Toss again before serving.

sesame seeds, fresh bean sprouts thoroughly washed and, garlic, scallions, ginger, sesame oil, soy sauce, cider vinegar, mirin, brown sugar, sesame oil

Taken from cookeatshare.com/recipes/bean-sprout-salad-with-garlic-81072 (may not work)