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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!
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