Sauted Green Pea Sprouts (Post by Avani)

Saw Food Inc and King Corn in quick succesion and my trips to the Farmer's market suddenly became more frequent. In search of interesting "greens" which we will like, we came across Pea Sprouts. These are actually from the young sweet pea plant with small green leaves sprouting off soft stalks. They cook fairly fast and have a mild taste unlike many of the other greens which are a bit too strong for my taste. The same day we discovered this amazing vegetable, we also picked up some fresh green garlic which became a perfect condiment for the delicate taste of the pea sprouts due to its mild taste and aroma.

Pea sprouts - since they are so light, its hard to judge the weight but the bag was probably the same size as the pre-packaged grocery store salad bags.
1 stalk of green garlic ( looks similar to a scallion/ green onion)
2 tsp soy suace
2 tsp vegetable oil

Heat vegetable oil in a shallow, wide saute pan. As the oil heats, add finely chopped green gralic (bulb and top) to the oil. Saute for 30 seconds and add pea sprouts. I did not cut them, the leaves are so small that I left them as is and just plucked some of the bigger bunches into smaller ones. They will cook down in about 2-3 minutes and I prefer to undercook them where they retain the bright green color. Finish off the cooking by adding a swirl of soy sauce.

This dish is a great side with a spicy meat or fish dish. Will go great with the shredded chicken with tofu and hot peppers and steamed rice.

Fwd: Sweet Corn Soup

Salil's Sweet Corn Soup (perfected by Avani)
This is a quintessential star of an Indian Chinese meal and needless to say we love it.  The soup is garnished with a liberal drop of soy sauce, chilli sauce ( the Indian version is usually made with green
chillies) and chopped green chillies in vinegar.

1 can (15 oz) cream style sweet corn
1 can (15 oz) white corn
2-3 cups chicken stock/ vegetable stock or water
1 teaspoon grated ginger
pinch of salt
pinch of black pepper
3/4 cup mixture of finelly chopped carrots and bell peppers
1/3 lb boneless ckinless chicken breast cut into thin stripes (optional)
1 egg - lightly beaten (optional)
1-2 tsp corn starch
Finely chopped green onions for granish

In a sauce pan, mix both the cans of corn, stock, ginger, salt and put
it on a low flame.  Stir the mixture and let it heat slowly without
coming to a boil.  Add chicken and vegetables to the soup and let it
heat slowly untill the chicken cooks up which should take about 7-8
minutes.  (Vegetables can be added at a later stage depending on the
desired rawness). At this stage, you can adjust the thickness of the
soup with additional stock/ water and add the corn starch dissloved in
water to bring it all together.  Once the soup has come to a gentle
boil, add the beaten egg with the help of a fork to make thin, long
egg filaments. Season with green onions/ green chilli vinegar/ chilli
sauce/ soy sauce/ freshly ground black pepper.

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Chckn dopiaz

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Made chicken do-piaz on Sunday. Turned out awesome

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