|
| |
|
| What You Need: |
|
|
|
3 tablespoons sesame seeds
1 teaspoon oil or butter
¼ cup chopped green onion tops
1 clove garlic, minced
1½ cups fresh bean sprouts
2 cups hot, cooked rice
2 tablespoons soy sauce
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine the sesame seeds and the oil in a small dish and cook in the microwave oven, stirring often, until the seeds are lightly toasted (about 2 minutes).
|
2. Set aside. In a covered casserole combine the onion, garlic, and bean sprouts and cook, covered, stirring several times, until the bean sprouts are just beginning to get tender. (This will take only 2 or 3 minutes.)
|
3. Stir in the sesame seed and soy sauce. Gently mix in the rice. Be careful not to mash the ingredients.
|
|
TIP:
|
|
If the rice has cooled, reheat it in the microwave oven. It reheats beautifully. Do this before mixing so as not to overcook the vegetables. Remember to allow for residual cooking in the vegetables. The bean sprouts should be cooked until they just begin to lose their stiffness, as their own heat and the heat of the rice will finish the job.
|
| |
|
|
|
|
|
|
|
