Bean Sprout Salad With Garlic
Ingredients
2 Tbsp. sesame seeds
1 pound fresh bean sprouts thoroughly washed and drained
3 medium garlic cloves peeled and minced
2 medium scallions trimmed and minced
1 1″ cube ginger peeled and minced
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
Cooking Instructions
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 hrs. Toss again before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)