Discover traditional Chinese food in Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid, with recipes like Hani Soy Sprout Salad; Dai Flavored Oil; Dai Chile-Fish Soup with Flavored Oil; and Lisu Spice-Rubbed Roast Pork.
Serves 4 as a salad or side dish
My favorite parts of the Hani markets in southeastern Yunnan (see page 316 of the book) were the long aisles piled high with sprouts. There were chickpea sprouts, soybean sprouts, mung bean sprouts, and several others I couldn't identify. They were in giant piles, in beautiful shades of white, brown, and yellow, all bursting with freshness.
This salad is like one I ate at Luchen market. It makes a bright tasting side dish.
Wash the soybean sprouts and drain them. Bring 8 cups of water to a boil in a medium saucepan. Add the sprouts and soy sauce and bring back to a boil. Reduce the heat to a simmer and let the sprouts cook, uncovered, for 1 hour, or until tender.
Drain the sprouts in a colander (if you like, drain them over a bowl and save the cooking water for a vegetarian broth), and put them in a shallow bowl or on a plate.
Place the dressing ingredients in a cup and use a fork or small whisk to blend them together well. Pour the dressing over the sprouts and toss gently to mix. Add the red chile, scallions, and coriander leaves and gently toss again. Serve warm or at room temperature.
Note On Soybean Sprouts: Unlike the more commonly available mung bean sprouts, soy sprouts, which have larger green or yellow halfbeans attached to them, can take long cooking without turning to mush. Look for them in Chinese grocery stores and specialty produce markets.
This page created June 2008
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