BEAN SPROUT SALAD RECIPE

There are so many salads you can do these days, back when I was young a salad consisted of the usual things like tomatoes, cucumber, lettuce, carrots etc: Now just look at this Bean Sprout Salad what a change and how wonderful and tasty, it is so good to be able to experiment with mixing different ingredients these days. My family and I always enjoy the Bean Sprout Salad.

Bean Sprout Salad Ingredients

1/3 cup soy sauce
2 Tbs cider vinegar
2 Tbs sesame seeds
1 Tbs sweet rice wine
2 tsp light brown sugar
1 tsp spicy sesame oil
2 Tbs oriental sesame oil
1" cube ginger peeled and minced
2 medium scallions trimmed and minced
3 medium garlic cloves peeled and minced
1 lb fresh bean sprouts thoroughly washed and drained

Bean Sprout Salad Method

Heat the oven to 300 degrees. Spread the sesame seeds over the bottom of a pie tin and roast them in the oven. Roast for 16 minutes stirring often until they are golden. Place the bean sprouts in a large heat proof 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 3 minutes until they are limp. Add the soy sauce, vinegar, sweet rice wine, brown sugar, spicy sesame oil, oriental sesame oil and then 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 Bean Sprout Salad for several hours. Toss the Bean Sprout Salad again before serving.

Enjoy your freshly made Bean Sprout Salad!