I had a packet of soya beans on the shelf for a while, wondering what to do with them. This is one of the recipes that work well. I began with a recipe from Madhur Jaffrey’s ‘Eastern Vegetarian Cooking’, a book that I have had for more than twenty years. It is old and scorched, and full of recipes I like.
INGREDIENTS:
- Soy beans
- Sesame oil
- Soy sauce
- Sesame seeds, toasted.
- Stock
METHOD:
- I started by sprouting the soy beans for several days, rinsing them at least twice a day in fresh water, and keeping them in a cool shaded area of the kitchen. Once the roots were about two inches long, and the beans were beginning to colour green, I put them in the fridge until I was ready.
- Next I simmered the sprouts in stock for about seven minutes, and drained them.
- When they were almost cool, I sprinkled the sprouts with sesame oil and a little soy sauce, and garnished with a teaspoonful of toasted sesame seeds.
Apparently you can add mung bean sprouts for the last couple of minutes of cooking. I served this slightly warm, and it was excellent.