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1 teaspoon canola or corn oil
1 tablespoon minced garlic
1 bunch scallions, cut in half lengthwise, then cut into 1 inch sections
2 tablespoons rice wine or sake
5 1/2 cups bean sprouts, rinsed and drained

Dressing:

3 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil

Heat a wok or large skillet until very hot. Add the oil and heat until almost smoking. Add the scallions and garlic and cook over high heat, tossing with a slotted spoon, then add the rice wine and continue to stir-fry about 1 minute.

Add the bean sprouts and cook, tossing, about 30 seconds, then add the dressing and cook, tossing constantly to coat the vegetables with the sauce. Transfer to a serving platter and serve.

Makes 6 servings.

Adapted from "A Spoonful of Ginger" by Nina Simonds

Thursday, October 04, 2001