2 tb Sesame seeds
1 lb Fresh bean sprouts
- thoroughly washed
-    and drained
3 md Garlic cloves
- peeled and minced
2 md Scallions; trimmed & minced
1    1" cube ginger
- peeled and minced
2 tb Oriental sesame oil
1/3 c  Soy sauce
2 tb Cider vinegar
1 tb Mirin (sweet rice wine)
2 ts Light brown sugar
1 ts Spicy sesame oil

Makes 4 to 6 Servings

Fresh bean sprouts are a must for this recipe from Chinas Hunan province.
The canned variety dont have the requisite crispness. Keep a close eye on
the toasting sesame seeds so they dont 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.