Spicy chick peas and water morning glory sprouts

Another delicious and simple plant based lunch with hot spices.

I stir-fried this mirepoix with ajowan and mustard seeds.

I’ve added these soaked and boiled chick peas. And powdered curry spices.

Then on top some salt, chili powder and garam masala spice mix.

Kushinsai, water morning glory. Here, it’s the sprouted version.

Steamed only one minute.

The plate ! Mmmm…

A macédoine chinoise

A satisfying original stir-fry animated by Asian flavors.

That’s not cuisine from Macedonia at all. Macédoine just means a mix of cubes veggies and peas. When I was a kid, they’d tell me that was because in history Macedonia, the old country, had been made of patches of very small regions and people. Yeah ? What country was not ? The horror is that was usually about canned veggies that tasted like the can. So they invented stories to make you eat that…

Nothing like that here. I’ve fresh produce and some well cooked.

My selection. Some garlic and ginger are not on the photo.

The black things are hijiki seaweeds and Chinese ear wood mushrooms. I used them dry and they have soaked the excess of sauce.

Another black ingredient is the tablespoon of Chinese miso I have added. And I’ve sprinkled ground Sichuan pepper.

A huge plate to devour with black Puer tea. I really thought I was preparing some for 2 or 3 meals but I have eaten it all as it’s really easy to munch. You take a spoon, one more and again and oh no more ! No problem, that’s totally healthy.

Stir-fry du jour : sansho and red cabbage

No need to introduce again the stir-fry.

It’s easy and always tasty.

Today’s red cab’ based.

It’s flavored with (frozen) sansho peppercorn (read about it).
Photos say it all.

The pompom.

Butakimchi gohan, hot pork rice. Juggling with left-overs.

I had made this buta-kimchi yesterday… and you see only half on that photo.

So I ate one serving.

All that was left-over in the pan.

But I had 1/2 of the konnyaku left.

I added it.

And a little more gochujang.

And rice.
I had cooked 1 go of rice. A go is a Japanese rice-cup (180 milliliter, while the US cup is 240 ml). It’s used to measure the raw rice.
2 go makes 3 standard rice-bowls. But with 1 go, I get for 4 servings for small woman.
So that gaves me 3 servings of buta-kimchi gohan. (pork kimchi rice)

One. Butakimchi gohan.

Two, idem, with white sesame and basil.
Three… omu-raisu. See that tomorrow :

Mastering the Art of Buta Kimchi, Osaka Yatai Research Center

The title makes you laugh ? It should. It’s a total joke. This is the most casual dish you can get in Osaka. And you find it nearly everywhere, not only in Korean restaurants. They do in most bars, Mom and Pop shops, at home, on street stalls

Kimchi is the infamous Korean red Sauerkraut that makes stains that never go away on your favorite t-shirt, and buta is pork, pig meat. And you just have to mix them to get buta-kimchi. I recommend that you cook the meat, just in case, but I guess the kimchi would cure it.
Oh, yatai is street stall… and they don’t have their uni with scientists. I research it very seriously in my kitchen and I eat all the samples.

You need only kimchi, there are plenty of veggies in it. But you can add more veggies, by personal vice. Carrots, onion, bean sprouts…

Konnyaku. It’s made from a sort of potato. We buy it like that pre-cooked and even cut (or in blocks that we can recut). It has no calories, not much taste. What’s the deal ? The texture is great and that makes volume.
Kimchi is very salty, volume brings the dish at a reasonable level of salt.

It’s more often than none done with super-thin slices of raw uncured bacon. Pig belly. As that cooks fast, and there is tasty fat. So if you buy the meat, take that option.
I was emptying my freezer. So I had that lean pork meat, plus ground (with fat).
It can be cooked on the teppan (hot plate), but stir-fry in the pan works too.

Optional too, the spoon of gochujang Korean sauce. If you skip it, maybe add something sweet like honey instead.

It’s possible to mix in all the ingredients in the wok. I didn’t for presentation. I kept some bean sprouts (steamed cooked a bit separately) and kimchi. So I serve in 3 layers.

Final touch : shichimi togarashi (7 spice mix) + sesame.
Second final touch : a little fragrant sesame oil.
Serve with rice. or beer. Or soup. Or tea. Or all that.

New genmai brown rice with plutonium… maybe, and surely with unsalted gomashio. Well it just sesame, ground black sesame. And I had green tea.

To be continued…