Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sesame seeds
   1      pound         fresh bean sprouts
                        thoroughly washed
                        - and drained
   3      medium        garlic cloves
                        peeled and minced
   2      medium        scallions -- trimmed & minced
   1      1 inch cube   ginger root, fresh
                        peeled and minced
   2      tablespoons   oriental sesame oil
     1/3  cup           soy sauce
   2      tablespoons   cider vinegar
   1      tablespoon    mirin -- (sweet rice wine)
   2      teaspoons     light brown sugar
   1      teaspoon      spicy sesame oil

Preparation:

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. JEAN ANDERSON - PRODIGY GUEST CHEFS COOKB