BEAN SPROUT SALAD WITH GARLIC

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 & 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

Preparation:

• 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.