July 5, 2011
This recipe is a take on Szechuan style long beans, which I adore. The dish has all those amazing Asian flavors going on: ginger, garlic, pepper sauce, soy sauce and the magical, fermented black bean sauce. Fermented black bean sauce is a Chinese culinary wonder made with soybeans that have been fermented, and, in the [...]
Read the full article →
June 30, 2011
I made this tasty and healthy dish from germinated red lentils. Hegui sprouted them from dried a few days before. Inspired by all the fresh herbs in our community garden plot, I used a mix of chive, mint, Italian parsley, sage and lemon thyme. Any combination might do. The kale stems are sort of optional. [...]
Read the full article →