Chinese Stir-fried Lentil Sprouts

clockwise from top: braised daikon, Chinese-style stir-fried lentil sprouts, roasted broccoli and red peppers and carrot bisque.

When slowly braised daikon radishes develop a sweet, earthy flavor and velvety texture. It's as easy as simmering the peeled and sliced daikon, covered, over a low flame for about 30 minutes. For a braising liquid combine water with a generous amount of soy sauce, a splash of dry sherry, some grated ginger and a large pinch or two of sugar.

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.


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