So, I’ve taken to calling my mom and aunt the “Old Ladies” lately (I swear it’s in good fun and the truth!), but on Wednesday (which was my aunt’s 81st bday) I had to call them the “Pink Ladies”! It was time for lunch so they decided to prepare some bean sprouts a neighbor had dropped off earlier that morning. Really easy process and my aunt has obviously been making this dish forever she can probably make it in her sleep. That day, it was a team effort with my mom adding ingredients as my aunt called them out.
Basically, the lunch they prepared was very simple yet satisfying. The sprouts were the main event supplemented by homemade “white” cabbage kimchi (called that due to its lack of hot red pepper), rice, and salmon simmered in soy sauce. This light lunch was perfect knowing we would be going to my aunt’s favorite Japanese restaurant later on for her birthday dinner.
Dinner at Hasaki on East 9th (Manhattan) was a laid back affair. Although this restaurant features sushi as its specialty, my aunt is not a huge sushi fan. She favors Japanese food that she grew up eating as a young student studying and living in Japan so she ordered a very simple bowl of mung bean soba in a hot, savory broth. It was elegant just like her.
If you are in the mood for trying your hand at my aunt’s recipe for delicious bean sprouts (or even mung bean sprouts if you like), this is all you need to do:
bean sprouts, about 16 ozs.
hot pepper powder (or flakes)
salt & pepper
1. Wash bean sprouts. Boil about a cup of water in a medium-sized pot and then add sprouts. Turn the heat down and let simmer for about 10-15 minutes. Check your sprout for doneness (my aunt likes them on the soft side, but you may like them a bit firmer).
2. Don’t strain the water out. In the same pot, add sesame oil, sesame seeds, thinly sliced garlic cloves, hot pepper powder in amounts that make sense to you (again here is where you can adjust to your liking). Chopped scallions are optional. Season with salt and black pepper.