- 4
Ingredients
- 1 c. Cooked Garden Pea Sprouts/Pepyoat:
- 2 T. corn or peanut oil
- 1/8 t. ground turmeric
- 1 T. slice onion
- 1 large egg
- 2 t. fish sauce
- 1/2 t. salt
- 3 c. cold cooked rice
- 1/2 lb. dried garden peas
- 1/2 T. corn or peanut oil
- 1/4 t. baking soda
- 1/2 t. salt
- 3/2 c. water
Preparation
Step 1
Fried Rice:
1. Heat the oil in a wok or large skillet and add a turmeric and onion. Fry over moderate heat until the onion is light brown.
2. Add the pea sprouts and stir well. Add the egg, fish sauce, and salt. Stir-fry until the egg has set, about 2 minutes.
3. Add the rice and stir-fry for 2 or 3 minutes to combine all the ingredients.
Cooked Garden Pea Sprouts:
1. Cover the peas with water and soak for 8 to 10 hours, or overnight. The next day, drain well.
2. Line a colander with 2 wet paper towels. Put the peas into the colander and cover them with 2 more wet paper towels. Pour over the colander 1 c. water which, of course, will drain off. Cover the colander with a plate to eliminate light. About 3 times daily pour 1 c. water over the colander to keep peas moist. Do this for 3 days. The peas will sprout. The sprouts are about 1 in. long.
3. Rinse the sprouted peas (which are the sprouts still attached to the peas) in water. Drain.
4. Put all pea sprouts ingredients into an empty pan. Cover the pan, bring to a boil over a moderately low heat, and cook for 30 minutes. Stir well, cover the pan, and cook for 20 minutes more so that the liquid has evaporated. Now the pepyoat is ready to be served at room temperature with rice.