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 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.
