Bean Sprout Salad

Ingredients :

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

Direction :

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.