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I am still thinking about an unlikely and truly delicious dish I ate at Sichuan Kitchen in Portland three weeks ago: stir-fried mung bean sprouts. I say 'unlikely' because I so rarely encounter bean sprouts, at least not since the 1970s, when health food went mainstream and everybody seemed to be sprouting them in jars in their kitchen. Did we stir-fry them? Add them to sandwiches? I barely remember.
Mung bean sprouts barely show up in a fast check of Portland Press Herald archives: in a recipe for egg foo young, here, added to egg rolls, there, never the star. Based on Sichuan Kitchen's dish alone, I think we're missing out. Maybe I can duplicate it at home? Among my cookbook collection, I reach for Madhur Jaffrey's "World Vegetarian" and find Mung Bean Sprouts Stir-Fried with Ginger. Into the kitchen!
Thanks for reading,
Peggy Grodinsky, Food Editor |
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