Grains (e.g. wheat, barley), seeds (e.g. alfalfa seeds, coriander seeds, quinoa), legumes (e.g. mung bean, peas) can all be sprouted for maximizing nutrition. Sprouted food acquires improved digestibility and nutritional qualities when compared to non-sprouted version from which it derives.
For example, when mung beans are sprouted, its Vitamin A content increases 285%, Thiamine (Vitamin B1) content increases 208 per cent, Riboflavin (Vitamin B2) content increases 515 per cent, Niacin (Vitamin B3) content increases 256 per cent (Source: Sproutnet.com)
I am not really a huge fan of raw mung bean sprouts but Lightly Sauteed Bean Sprouts is acceptable.
Today's version of Stir-Fry Mung Bean Sprouts is much simpler than Lightly Sauteed Bean Sprouts. It is done with green onions (lots of it!), ginger, garlic and sliced red chili.
It is also budget-friendly, and probably cost less than a dollar for a serving of two.
Stir-Fry Mung Bean Sprouts 青葱炒豆芽
Ingredients: 2-3 green onions (Note: You can absolutely substitute green onions with spring leeks that are in season right now), separate the bottom white and top green, slice to half-finger length, 2-3 thin slices ginger, 2 cloves garlic thinly sliced, 1 red chili thinly sliced, 1/2 pack cleaned mung bean sprouts (Note1: you can use soy bean sprouts - 黄豆芽 if you wish), salt and ground white pepper to taste.
Directions: Sweat the bottom-white green onions, ginger, garlic for about 3 minutes. Add bean sprouts, saute about 2 minutes, then red chili and saute till bean sprouts turn crisp-tender. Add the top green part of green onions give it a good toss. Salt and white pepper to taste
Sharing Mung Bean Sprouts with Weekend Herb Blogging WHB#332 hosted by Rachel of Rachel The Crispy Cook
Tag: bean sprouts, mung bean sprouts
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