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Maui Sprouts PDF Print E-mail
Ingredients (use vegan versions):
  • bean sprouts
  • sesame oil
  • soy sauce
  • vinegar
  • roasted sesame seeds (optional)
Directions:

Serves about 2 or more.

Recipe from my own taste buds - from a dish @ local fast food place.

-in wok or lg.skillet heat 1/2 to 1 tablespoon sesame oil.

-add 1/2 tablespoon vinegar,immediately add bean sprouts.at least one (what is that,12 oz bag or 16oz...i don't know cause we but 5 lb.bags) _gaint_ handfull anywho. with the vinegar and tupperware they'll last more than 5 days in the frig.

-while cooking add soy sauce to taste(i use 2 tablespoons).

-cook a few minutes,stirring often. add roasted sesame seeds (optional).

-set aside to cool. drain excess juice after 1/2 hour of standing

-throw in frig to chill.serve thoughly chilled

** careful not to over cook**

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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