Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bean Sprout Salad
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- #6410
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 tablespoons sesame seeds
1 pound fresh bean sprouts, thoroughly washed and drained
3 cloves garlic, peeled and minced
2 medium green onions, trimmed and minced
1 cube (1-inch size) ginger, peeled and minced
2 tablespoons sesame oil
1/3 cup soy sauce
2 tablespoons cider vinegar
1 tablespoon mirin (sweet rice wine)
2 teaspoons light brown sugar
1 teaspoon hot chili sesame oil
directions
Preheat oven to 350 degrees 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, 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.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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