EDAMAME AND GARBANZO IN CHINESSE CHILLI AND GARLIC

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

INGREDIENT

  • 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

HOW TO

  1. In medium pan and medium high heat, put inside the sesame oil, shallot and chilli-garlic sauce, sautéed for seconds.
  2. 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.
  3. Give the last test taste and when everything please you, take it out from the heat and ready to serve.
  4. I serve mine with sautéed spinach, slice avocado, another sprinkle of dried chilli and fried egg.

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