Recipe 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 and 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
Recipe method
- Preheat oven to 300° F.
- 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.
Other chinese recipes:
Bean sprout salad recipe
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