2 tbsps. sesame seeds
1 lb. fresh bean sprouts thoroughly washed and drained
3 garlic cloves, peeled and minced
2 medium scallions, trimmed & minced
1 − 1″ cube ginger, peeled and minced
2 tbsps. sesame oil
1/3 cup soy sauce
2 tbsps. cider vinegar
1 tbsp. Mirin (sweet rice wine)
2 tsp. light brown sugar
1 tsp. spicy sesame oil
Preheat oven to 300°F. 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, stirfry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp and fragrant.
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.