Bean sprout salad with garlic
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Bean sprout salad with garlic
  Salad    Garlic    Vegetables    Beans    Sprouts  
Last updated 6/12/2012 1:07:46 AM. Recipe ID 33925. Report a problem with this recipe.
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      Title: Bean sprout salad with garlic
 Categories: Salads, Oriental, Vegetables
      Yield: 4 Servings
      2 tb Sesame seeds
      1 lb Fresh bean sprouts
           - thoroughly washed
           -    and drained
      3 md Garlic cloves
           - peeled and minced
      2 md Scallions; trimmed & minced
      1    1" cube ginger
           - peeled and minced
      2 tb Oriental sesame oil
    1/3 c  Soy sauce
      2 tb Cider vinegar
      1 tb Mirin (sweet rice wine)
      2 ts Light brown sugar
      1 ts Spicy sesame oil
  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 hours. Toss again before serving.

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Recipe ID 33925 (Apr 03, 2005)

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