To keep my sanity, I desperately need something charming and interesting. I finally find the real garlic and chilli sauce. I do some fridge foraging too, and found some small amount of garbanzo, very pathetic amount of baby green peas and a lot of edamame (my favourite). SO this is how the recipe are made.
I eat spinach again hehe, turn out loving it more than I could realise and would admit hehe. SO in this recipe I cooked my spinach just like usual, in garlic and sesame oil, even though I do some twist by adding some cilantro and shallot (my stomach need some warmness from the shallot), but for the rest old same old.
For the garbanzo and edamame itself I do it very bravely, I tried learn to love cilantro for the zingy, bitter, fresh flavour. I gave this recipe a lot amount of dried chilli too, so kick of spicy and freshness. I don’t know that I can teach myself to learn little by little to love cilantro, but I love it in my beans.
So shall we?
EDAMAME AND GARBANZO IN CHINESSE CHILLI AND GARLIC
Serve 2 portion
- 1/2 cup cooked garbanzo
- 1 cup of frozen cooked edamame (skin off obviously)
- 1/4 cup petit pois (baby green peas)
- 1 tbs Chinese chilli and garlic sauce
- 1 tsp dried chilli (optional)
- Half french shallot, slice
- 3-4 stalk cilantro, stalk for sautéed and leaves to serve
- sea salt and pepper
- 1 tbs sesame oil
- In medium pan and medium high heat, put inside the sesame oil, shallot and chilli-garlic sauce, sautéed for seconds.
- Put inside all beans and peas, sautéed until the sauce are thick and seasoned with sea salt, dried chilli and pepper. Give it a taste and corrected accordingly. Lastly put inside the cilantro stalk, and stir thoroughly.
- Give the last test taste and when everything please you, take it out from the heat and ready to serve.
- I serve mine with sautéed spinach, slice avocado, another sprinkle of dried chilli and fried egg.