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Ингредиенты
- 2 Tbsp. sesame seeds
- 1 lb fresh bean sprouts thoroughly washed and liquid removed
- 3 med garlic cloves peeled and chopped
- 2 med scallions, trimmed & chopped
- 1 x 1" cube ginger peeled and chopped
- 2 Tbsp. oriental sesame oil
- 1/3 c. soy sauce
- 2 Tbsp. cider vinegar
- 1 Tbsp. mirin, (sweet rice wine)
- 2 tsp light brown sugar
- 1 tsp spicy sesame oil
Инструкции
- Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from China's Hunan province. The canned variety do not have the requisite crispness.
- Keep a close eye on the toasting sesame seeds so they do not burn.
- PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 min, stirring often, till they are golden brown. 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 min, till they are limp. Add in all the remaining ingredients, increase the heat to moderate, then boil the mix, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and refrigeratethe salad for several hrs. Toss again before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 93 | 58% |
| Total Fat 10.62g | 13% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1209mg | 50% |
| Potassium 272mg | 8% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.86g | 5% |
| Protein 5.9g | 9% |
