4 Servings
Mung beans are small dried green beans with yellow flesh. Like all beans,
they're rich in protein, calcium, phosphorus and iron, but they're mainly grown
for sprouting. Mung bean sprouts have long been a familiar ingredient in many
Asian dishes. Traditional Chinese medicine maintains that mung beans have a
"heat-clearing, toxin-resolving" effect that eases conditions such as diarrhea
and painful swelling. If the idea of growing your own vegetables appeals to you,
you might want to start with sprouting mung beans. Simply soak the beans
overnight and then keep them in a warm, dark container, watering them
occasionally until they sprout. The delicate shoots should be silvery white with
small yellow leaves, and have an understated nutty flavor. Whether or not you
grow them yourself or buy them at a market, always use crisp, almost dry-looking
sprouts - brown-tinged, wet sprouts are past their peak. They'll keep for up to
three days in the refrigerator
Ingredients:
- 1 pound fresh mung bean sprouts
- 1 tablespoon Manila Coco Virgin Coconut Oil
- 3 scallions, split lengthwise and cut into 1-inch strips
- 1 tablespoon finely chopped fresh ginger root
- 1/2 teaspoon light brown sugar
- Salt to taste
- Red pepper flakes, natural soy sauce or rice vinegar
Instructions:
- Wash, drain and dry the bean sprouts in a kitchen towel or paper towels.
- Heat the Manila Coco Virgin Coconut Oil in a wok or skillet;
add the scallions and ginger, and stir-fry over high heat for a few seconds.
Then add the bean sprouts and stir-fry for 1 minute. Do not overcook; sprouts
should remain crunchy but lose their raw bean taste.
- Add the brown sugar and salt to taste. Mix well and serve. Add pinches of
red pepper flakes or dashes of natural soy sauce and rice vinegar for
additional flavor.
Nutritional Information Per serving:
- 70 calories
- 4 g total fat (2 g sat)
- 0 mg cholesterol
- 8 g carbohydrate
- 4 g protein
- 2 g fiber
- 250 mg sodium
Recipe adapted from DrWeil.com.
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