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.
Preheat oven to 300 F. 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.
Yield: 4 Servings
Recipe by Jean Anderson, Prodigy Guest Chefs Cookbook
