COOKING WITH SPROUTS

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Dressing:
¼ cup sesame seeds
2 medium cloves garlic, minced
2 teaspoon ginger root, peeled and minced, or ½ teaspoon ground ginger 1/3 cup frozen orange juice concentrate, thawed
1 tablespoon canola or vegetable oil
1 tablespoon sesame or walnut oil
2 tablespoons tamari (or soy sauce)
1 tablespoon rice vinegar
½ teaspoon cayenne pepper
½ teaspoon sugar

Toast sesame seeds in heated non-stick skillet for a minute on medium-high heat. Stir frequently (don't let burn). Whisk other ingredients together or place in blender to mix. Toss together salad ingredients, dressing, and sesame seeds. Chill and serve.

Vegetable Stir-Fry

If you want to make this a meat dish, add one cup cooked chicken breast after you sauté garlic.

2 tablespoons peanut or walnut oil
3 garlic cloves, minced
3 cups brown rice, cooked the day before
1 tablespoon ginger root, peeled and minced
2 tablespoons tamari (soy sauce)
3 to 4 drops chili oil* or ½ teaspoon chili sauce*
2 cups broccoli or celery (steamed for five minutes), chopped into small pieces
l½ cups mung bean or adzuki bean sprouts (or a combination of both)
3 green onions, chopped

In non-stick skillet, sauté garlic in oil over medium-high heat. Stir in ginger; sauté for one minute. Add rice, tamari, and chili oil. Cook for a few minutes. Add broccoli and sprouts; cook two minutes, stirring often. Broccoli should still be a bit crunchy and bright green. Stir in green onions and cook for a few more seconds.

*This is a very hot oil/sauce to be used sparingly. It can be purchased in the oriental section of the grocery.

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