Couple of years ago I saw a recipe similar to the one below. When I searched online, I could not find that recipe. The following recipe is a modified version of the one I saw online.
Bok Choy also called Chinese cabbage, often used in the Chinese cuisine.
- 1 bunch Bok Choy (yields about 1lb and 4oz after removing the bottom thick stem)
- 8 oz extra firm tofu
- 8 oz bean sprouts
- 1 tablespoon canola oil
- Cooking spray
- 2 teaspoons tahini (sesame seed paste)
- 1 tablespoon sesame seeds
- Salt to taste
- Drain tofu and wrap in a paper towel and leave for about 10 minutes – to remove all the water.
- Remove the bottom thick portion of the Bok Choy stems and separate the stem from the top leaves
- Cut the stems diagonally into 1 inch pieces. Then slit them into 3 or 4 pieces lengthwise.
- Roughly chop the leaves into about 2 inch pieces.
- Cube the tofu into about ½ inch pieces
- Spray a cookie sheet with oil and spread the tofu and bake for about 15 minutes at 400F.
- Add oil to a skillet and add Bok Choy stems and stir fry for about 5 – 6 minutes.
- Now add the leaves and bean sprouts and stir fry for another couple of minutes – until the leaves are cooked and bean sprouts are cooked but crunchy
- Add baked tofu, salt and tahini paste and mix well
- Toast sesame seed on low flame and grind into a powder
- Add sesame seed powder to the skillet and mix well.
Note: I used black sesame seed for this recipe. But white sesame seed is better since it gives out a nice aroma and flavor. Since I did not have white sesame seed, I tried with the black ones. But when I made this recipe with white sesame seed, it was quite flavorful.
Sprouting mung beans at home is not a big task. Here is how you do it:
- Wash mung beans thoroughly.
- Spread a wet cloth on a plate and add mung beans and spread them evenly
- Make sure the cloth is always wet. Leave for about 48 hours in the dark at room temperature (about 75F). If you want the sprouts to be longer, leave for a day or two extra.
- But every day you have to wash the mung beans to prevent any odor from the germinating beans
- Wash the sprouting mung beans gently in cold water and drain
- Spread them evenly on the wet towel again.
- But I thought of leaving the mung beans on a towel might not be the best idea.
- So I decided to leave the mung beans on the plate itself without a towel
- So I spread the beans evenly on a plate and sprinkled as much water as possible to keep the beans wet but not submerged in water.
- For the first 24 hours the beans will absorb a lot of water. So make sure you add/sprinkle enough water to keep them wet and not becoming dry.
- When the beans are sprouting the green outer cover/husk will start coming out which is normal
- ½ cup dried mung beans
- ½ cup water
- 1 teaspoon chili powder
- Salt to taste
- 1 tablespoon shredded unsweetened coconut
- 1 cup chopped red onion
- 1 – 2 tablespoon oil
- 1 strand curry leaves
- Couple of dried red chilies each broken into 2 pieces
- Sprout mung beans as above (1/2 cup dry beans will yield about 2 cups or more of sprouted beans – depends on how long you let it sprout)
- Add beans, water, chili powder, and salt to a covered saucepan and cover and cook on medium flame until all the water is absorbed.
- Add shredded coconut and cook uncovered for a couple of more minutes
- Set aside
- Add oil to a skillet and when it’s hot, add onion and sauté until golden brown.
- Add red chilies, and curry leaves and sauté for another minute
- Transfer the onion to the cooked mung beans and mix well
- Serve with rice