Bean Sprout Salad

==Description==
==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
==Directions==
# 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.
Category:Mung bean sprout Recipes
Category:Cider vinegar Recipes
Category:Liberian Recipes
Category:Liberian Salads
Category:Light brown sugar Recipes
Category:Mirin Recipes
Category:Recipes that need photos
Category:Rice wine Recipes
Category:Sesame oil Recipes
Category:Sesame seed Recipes