I seem to be on a streak of inspired cooking. It happens like that, I don't really understand it. Oh well, I'll enjoy it while it lasts.
This weekend we went to the grocery store on 8th and Clement Street again. I was craving bitter melon after last weekend. We had a wonderful bitter melon, tofu and egg dish last night, but I can only write about one thing tonight so I'll do the pea sprouts.
We found these bigger-than-basketball-size plastic bags stuffed with really fresh pea sprouts. They also had fresh turmeric, which was a new one for me.
3 servings soba noodles
1/2 basketball size bag of pea spouts, washed
1 sq inch fresh turmeric, diced
2 sq inch fresh ginger, diced
2/3 head of garlic sliced very thin
1/4 cp tamarind sauce
2 tsp hoisin sauce
1 tsp honey
1 package grape tomatoes, halved
2 serrano peppers, diced
I stir-fried half the bag with minced fresh turmeric, ginger and very thin slices of garlic in some olive and toasted sesame oil. I added soy sauce for liquid. I removed the sprouts after a few minutes and reduced the liquid remaining after adding some hoisin sauce (wanted oyster sauce, but didn't have any), red wine vinegar and a dab of honey.
While all this was going on, we boiled udon noodles about 5 min, drained and rinsed to cool. When the reduced sauce was about right, I tossed the noodles in the skillet to absorb the sauce; poured them into a large serving bowl; arranged the pea sprouts on top; then added sliced grape tomatoes and diced serrano chilies.
It doesn't get much better than this.
