2 tb Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions −− trimmed & minced
1 − 1" cube ginger, peeled and minced
2 tb Oriental sesame oil
1/3 cup Soy sauce
2 tb Cider vinegar
1 tb Mirin (sweet rice wine)
2 tsp Light brown sugar
1 tsp Spicy sesame oil
PREHEAT OVEN TO 300F.
Toast the sesame seeds by spreading the mover 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 storedin 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 andchill the salad for several hours. Toss again before serving.