|clockwise from top: braised daikon, Chinese-style stir-fried lentil sprouts, roasted broccoli and red peppers and carrot bisque.|
For this recipe you'll need to first sprout 1/2 - 3/4 cups of regular brown lentils. The process is beyond easy and largely hands-off. Directions can be found here. At room temperature sprouting occurs quickly and the lentils should be ready to eat within 3 days tops.
In a large skillet heat 1-2 T. vegetable oil over a high flame. When the oil is hot add 1 T. sesame seeds and 1 t. crushed red pepper flakes. Allow both the seeds and chilies to darken - this takes mere seconds - and then immediately add 1/4 cup sliced red onion or chopped scallions. Stir once and sprinkle lightly with ginger powder. Add the lentil sprouts and 1 T. tamari or soy sauce. Stir-fry over high heat for 1-2 minutes, adding drops of water if needed to prevent burning. Remove from heat and stir in a few drops of sesame oil. Serve hot or warm with rice.