Bean Sprout Salad

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

 * 1) The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn.
 * 2) PREHEAT OVEN TO 300F.
 * 3) 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.
 * 4) The seeds can be toasted in advance and stored in an airtight container.
 * 5) Place the bean sprouts in a large heatproof bowl and set it aside.
 * 6) 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.
 * 7) 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.
 * 8) Toss again before serving.