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− | == Bean Sprout Salad ==
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| === Ingredients: === | | === Ingredients: === |
| + | * 2 tablespoon [[Recipe Ingredient:=sesame seeds]] |
| + | * 1 pound fresh [[Recipe Ingredient:=bean sprouts]] thoroughly washed and drained |
| + | * 3 [[Recipe Ingredient:=garlic]] cloves, peeled and minced |
| + | * 2 md [[Recipe Ingredient:=scallions]] -- trimmed & minced |
| + | * 1 - 1" cube [[Recipe Ingredient:=ginger]], peeled and minced |
| + | * 2 tablespoon oriental [[Recipe Ingredient:=sesame oil]] |
| + | * 1/3 cup [[Recipe Ingredient:=soy sauce]] |
| + | * 2 tablespoon cider [[Recipe Ingredient:=vinegar]] |
| + | * 1 tablespoon Mirin (sweet [[Recipe Ingredient:=rice wine]]) |
| + | * 2 teaspoon [[Recipe Ingredient:=light brown sugar]] |
| + | * 1 teaspoon spicy sesame oil |
| === Directions: === | | === Directions: === |
| + | 1. 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. |
| | | |
| + | 2. 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. |
| ---- | | ---- |
| [[Recipe Name:=Bean Sprout Salad]] | | [[Recipe Name:=Bean Sprout Salad]] |
| [[Recipe Contributor:=KJ Kitchens]] | | [[Recipe Contributor:=KJ Kitchens]] |
| ---- | | ---- |
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| [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] |
| [[Category:Recipes]] | | [[Category:Recipes]] |
| [[Category:Chinese Recipes]] | | [[Category:Chinese Recipes]] |
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− | 2 TABLESPOON SESAME SEEDS
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− | 1 POUND FRESH BEAN SPROUTS THOROUGHLY WASHED AND DRAINED
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− | 3 GARLIC CLOVES, PEELED AND MINCED
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− | 2 MD SCALLIONS -- TRIMMED & MINCED
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− | 1 - 1" CUBE GINGER, PEELED AND MINCED
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− | 2 TABLESPOON ORIENTAL SESAME OIL
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− | 1/3 CUP SOY SAUCE
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− | 2 TABLESPOON CIDER VINEGAR
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− | 1 TABLESPOON MIRIN (SWEET RICE WINE)
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− | 2 TEASPOON LIGHT BROWN SUGAR
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− | 1 TEASPOON SPICY SESAME OIL
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− |
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− | 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.
| |