It is not very often that food makes it on to my "bucket list." But I have always wanted to recreate the bean sprout-y, water chestnutty goodness of what I always think of as "chow mein." Now, I have since learned that what that refers to is actually the noodles (fried in this case) but that is not the bit I like the best. I like the vegetable goop that goes on top! I love to eat it with chop sticks like I used to as a kid at the Asian Kitchen restaurant on Burnside.
Now, my husband doesn't much care for Chinese food. Once or twice a year is plenty for him. He eats some pork fried rice and is content. So we don't spend our date dollars on eating out at the Chinese joint. So I often have a craving for chow mein and think, "Wouldn't it be great if I could make it at home?" But whenever I would decide to try making my own, I would invariably be missing some key ingredient. But not today! I sprouted my own mung beans this past week, and was more than ready to embark on a new culinary adventure.
