Description
Use your home-grown mung bean sprouts to create a light, nutritionally dense side dish!
Ingredients
Scale
For the Mung Beans
- water
- salt
- sprouted mung beans (from about 3 tablespoons of dry mung beans)*
For the dressing
- 1 green onion
- 1 clove of garlic, finely grated or mashed to a paste**
- 1 teaspoon finely grated ginger or ginger paste**
- 2 1/2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Fill a large pot halfway with water. Add a palmful of salt and bring to a boil.
- When the water is at a vigorous, rolling boil, add your bean sprouts and immediately set a timer for 30 seconds.
- After 30 seconds, drain your beans in a colander and wash with cool water until the beans come to room temperature, about a minute.
- Add beans to a medium bowl and set aside.
- Next create the dressing. Finely chop only the white parts of the green onion and add to a small bowl. Chop the green parts of the green onion into thin strips on a diagonal. Set aside.
- To the green onion, add the garlic paste, ginger paste, soy sauce, and sesame oil. Stir until combined.
- Heat a small frying pan over medium heat. When hot, add the sesame seeds and fry until they’re light golden in color. They should smell nutty but not burned.
- Mix the sauce with the beans. Then, finally, mix in the toasted sesame seeds. Enjoy!
Notes
Adapted from the recipe for Mung Bean Sprout Salad from China Sichuan Food.
*See the above link for how to grow mung bean sprouts.
**A microplane grater works best to finely grate garlic and ginger.
Keywords: vegan, vegetarian, mung beans, home-grown, gardening, green onions, sprouts, Chinese food, sprouting, healthy