I thought this dish was so perfect for spring. You know, spring and the sprouts… Well, I couldn’t wait. It was so good that I wanted to share with the whole world right now – in the middle of autumn.
I had a lunch with some friends at a Korean restaurant the other day. You know the side dishes in Korean restaurants, right? A gazillion numbers of colorful dishes coming to the table…
The food itself I had at the restaurant wasn’t that impressive but there was one particular side dish that I really enjoyed. It was this sauteed pea sprouts. I think I ate at least two dishes of it by myself. The simple and subtle flavor seasoned with sesame oil and sesame seeds, it was an Asian way of eating sprouts at its best.
Try saute them very quickly in a little oil, and flavor with sesame oil and toasted sesame seeds.
I can’t believe it is already October. Where did all my days of 2012 go?
Soon it will be November, then December will come along…
Well, things like this give me a headache. So I better not to think too much.
Hope your October started beautifully.
Enjoy your season!
- 1 package pea spouts
- 2 teaspoon grape seed or canola oil
- 1 clove garlic, finely minced
- couple of pinches kosher salt
- ½ teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- Heat oil in a skillet over medium heat. Add garlic and stir for 10 seconds. Add the sprouts and saute until they get wilted, about 30-60 seconds.
- Sprinkle salt to season, toss and remove from heat.
- Add the sesame oil and sesame seeds, toss to coat well.
- Serve hot or at room temperature.