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Hunan Bean Sprout Salad<\/p>\nHunan Bean Sprout Salad<\/p>\n
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2 T. Sesame seeds<\/p>\n
1 pound Fresh bean sprouts thoroughly washed and drained<\/p>\n
3 md Garlic cloves peeled and minced<\/p>\n
2 md Scallions \u2212\u2212 trimmed & minced<\/p>\n
1 1″ cube ginger peeled and minced<\/p>\n
2 T. Oriental sesame oil<\/p>\n
1\/3 cup Soy sauce<\/p>\n
2 T. Cider vinegar<\/p>\n
1 T. Mirin (sweet rice wine)<\/p>\n
2 tsp. Light brown sugar<\/p>\n
1 tsp. Spicy sesame oil or Chinese chili oil<\/p>\n
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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.\u00a0 PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12\u2212to\u221216 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\u2212size skillet set over moderately low heat, stir\u2212fry 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hunan Bean Sprout Salad 2 T. Sesame seeds 1 pound Fresh bean sprouts thoroughly washed and drained 3 md Garlic cloves peeled and minced 2 md Scallions \u2212\u2212 trimmed & minced 1 1″ cube ginger peeled and minced 2 T. Oriental sesame oil 1\/3 cup Soy sauce 2 T. Cider vinegar 1 T. Mirin (sweet rice wine) 2 tsp. Light brown sugar 1 tsp. Spicy sesame oil or Chinese chili oil Fresh bean sprouts are a must for…<\/p>\n