I have developed a love for Chinese food- The real, authentic ones. They have very less spices, quick to cook, minimal ingredients, nutritious and very flavorful.
Sometimes when I go shopping to the wholesale markets to get some crockery or other stuffs I linger on for longer than I want to because they have so many things to choose from and invariably I am there during the lunch time.
So in these shops,they have their lunches packed in small containers,2-3 of them. One has a small cup of rice,the others are some green stir fries,some meat dishes etc. They are so kind that they offer to share their lunch with me which I gently refuse..
During those time I see that their meal is a complete one that would have taken them very less time to prepare.Many times I too would think of preparing such meals at home[minus the meat of course] but it rarely happens.
Last week I got some moong sprouts when I went to the farmers market because they were so fresh and almost called out to me.I got a bag of sprouts for RMB 1.I used it in many dishes yet had ½ a packet staring at me.
I thought why not make a Chinese meal and savor it.So what you see in these clicks was for me and me alone.I enjoyed every bit of it. The sesame oil gives the dish a very unique taste.The dish has to be crisp and not soft like our Indian curries.
I used
Fresh moong sprouts / bean sprouts -250 grams
Soya sauce -2 tablespoons
Sesame oil-1 teaspoon
- Rinse sprouts in running water and layout on a kitchen towel to dry.If it has moisture the dish will be very soggy.
- Heat sesame oil on high flame.
- Put in the sprouts and stir continuously.
- Add the soy sauce and mix well.
- I did not add salt as the sauce was salty enough.Check and add salt if required.
- Remove from heat and serve.
There will be some soya sauce remaining as such.Do not strain it,serve it along with the sprouts as seen in the clicks.
If you are wondering how I savored it,take a look-Typical Chinese style-a little rice and lots of sprouts....
Bon Appetit...
Labels: Goodies from veggies, Touch of the Orient, Vegan varieties
