August 5, 2018

Food for Thought

This is surprisingly easy to make as long as you can find the ingredients. You just boil mung bean starch and let it cool. Voila! In this photo, I put Sichuan chili oil, black vinegar, grated ginger, fermented black beans, and scallions. But I think it would work well with all sorts of other things like peanut sauce (and natto!). You can google “Liang fen” for a bunch of recipes. I found the mung bean starch at the Chinese supermarket on East Broadway at Pike Street #liangfen #sichuanfood #chinesefood #mungbeans #nycfoodie #glutenfree