FBD

Bean Sprout Salad

AsianVegetarianEasy20 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp sesame seeds
  • 1 lb fresh bean sprouts, washed and drained
  • 3 clove garlic, peeled and minced
  • 2 medium scallions, trimmed and minced
  • 1 inch cube fresh ginger, peeled and minced
  • 2 tbsp Oriental sesame oil
  • 1/3 cup soy sauce
  • 2 tbsp cider vinegar
  • 1 tbsp mirin (sweet rice wine)
  • 2 tsp light brown sugar
  • 1 tsp spicy sesame oil

Instructions

  1. 1

    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 golden. Seeds can be toasted in advance.

  2. 2

    Place the bean sprouts in a large heatproof bowl and set aside.

  3. 3

    In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the sesame oil for 2 to 3 minutes, until limp.

  4. 4

    Add all the remaining ingredients, increase the heat to moderate, then boil the mixture uncovered for 1 minute to slightly reduce the liquid.

  5. 5

    Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours.

  6. 6

    Toss again before serving. Sprinkle with toasted sesame seeds.

Tags

saladasian