Chinese Food Pictures

Serving Size: 4

Ingredients:
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

Cooking Directions:

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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