Left, dried; right, after soaking overnight
We had snow and more snow and more to come tomorrow. The snow bank is getting higher and higher. It will be a long, long time before any outdoor planting can take place. To help the winter days pass quicker, I am spending more time with my kitchen garden.
Few weeks ago I grew chickpeas sprouts, this past week was growing mung beans sprouts.
Soaked my mung beans on Tuesday night and drained the following morning. Placed in a colander, covered with damp paper towel and set on the warmest area of my kitchen counter. The following days all I did was rinse and drain twice a day (once in the morning and once in the evening). Click here to learn more.
On that same day I also soaked blackeye peas to make comparison with the mung beans sprouts but they did not sprout. Not sure why, will have to try again.
Mung beans sprouts after 2½ days
Getting rid of the bean husks at this stage was a challenge. Did manage to get rid of most.
As you can see from the photo above, my sprouts are much shorter than the ones you see in the food market. Reason is I needed them for an experiment and could not wait.
The experiment involves Brussels sprouts.
I bought some Brussels sprouts from the food market. After trimming I ended up with a pile of outer leaves. Thinking: surely I could do something with those leaves.
Brussels sprouts, untrimmed, trimmed & trimmings
So instead of tossing them out I sorted and discarded the undesirable leaves, stacked the remaining nice looking ones and cut into thin strips (had to do a few stacks but it was easy).
This is what I did:
• Made a stir-fry by combining the shredded Brussels sprouts with the mung beans sprouts, shredded carrots and red onion.
• For flavor I used garlic, ginger, sesame oil, salt, pepper and lemon juice to taste.
• Had some ham in the freezer and cooked sweet potato noodles (see NOTE) in the fridge, tossed those in as well. Enjoyed the results, the shredded Brussels sprouts were delicious. Will definitely make again with other meats, poultry or seafood.
(This is just a basic dish. No recipe required, just add whatever is on hand and season to your liking). Click here to learn about sweet potato noodles.
Sweet potato noodles stir-fry (see NOTE)
The dish could use more noodles but that was all I had
NOTE: I reheated the sweet potato noodles in chicken broth to give them some flavor. If you would like your sweet potato noodles to have some color toss them with soy sauce, tamari or oyster sauce, 1 – 3 teaspoons or as needed.
• Next time I will add toasted black/white sesame seeds, Chinese parsley (cilantro) and sliced scallions to the dish (did not have any at the time I made the dish)
• Curry and/or chili sauce would be good in this dish also
• Substitute egg noodles, rice noodles, pasta or rice for the sweet potato noodles
• Other ideas: wrap the stir-fried vegetables (sans sweet potato noodles) in tortilla, fill a taco shell or pita pocket half …..
∞ ∞ ∞
Have this nifty gadget in my kitchen. It was given to me by a friend many years ago.
This shredder makes nice long carrot shreds that look almost like they were shredded with a knife. It is inexpensive (about US$5.00), durable and takes up very little storage space. Much used and much loved.
∞ ∞ ∞
Not sure when I will be able to open the shed door
Hope soon as I need to get my seed starting supplies
(the small black square to the left in the background is my mailbox)
Steps leading to the front door (the dark area to the right is the stonewall)
Behind the snow bank is my neighbor’s house
… … … … … … … … … … … … … … … … … … … … … … … … … …
Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.
Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays