January 13, 2011

Simple Mung Bean Sprouts


Can't you just sense the "healthy" in this bowl? My mom bought me a 3-tray seed sprouter for Christmas, and I've been sprouting mung beans and alfalfa seeds ever since! It's so nice to have fresh sprouts for salads and wraps, and now I'm branching out and experimenting with cooking the sprouts to add lots of crunchy nutrition to my foods.
This is a simple water-saute sprout recipe, perfect as a side to an Asian-inspired meal. Or pile it on top of rice and veggies for a complete entree! Either way, it's delicious and very healthy. Your body will thank you.
(A couple of friends hipped me to the water-saute, and it is saving me from so much fat in my meals! Thanks Molly and Katherine!) 
Give it a try...

1/4 cup water
2 cups mung bean sprouts, rinsed
2 tablespoons low-sodium soy sauce
1 tablespoon agave nectar (or preferred sweetener)
1/2 teaspoon garlic powder
Pinch of salt
Splash of sesame oil (optional)
  •  In a large skillet or saute pan, place the water and mung bean sprouts. Saute over medium-high heat, stirring constantly, for a few minutes, until sprouts begin to soften slightly.
  • Add remaining ingredients, saving sesame oil for last.
  • Continue to cook over medium heat until more than half of the liquid at the bottom of the pan has cooked off. There will be a small amount of liquid left. Do not overcook. It only takes a few minutes. You don't want soggy sprouts!
  • Cook until sprouts have softened, and soaked up some of your seasonings, but still retain their crunchy middles. Best to keep tasting them throughout the process.
  • Makes one serving.
  • Enjoy!
NUTRITION FACTS:
Calories: 142.3 / Total Fat: 1.0g / Cholesterol: 0.0mg / Sodium: 1315.2mg / Potassium: 7.7mg / Total Carbohydrate: 26.5g (Dietary Fiber: 2.1g, Sugar: 15.2g) / Protein: 2.1g
VITAMINS:
(For fun, and to prove the nutritive value of this dish, I listed vitamins too!)
Vitamin A: 4.0%, Vitamin B-6: 1.0%, Vitamin C: 20.2%, Calcium: 4.1%, Copper: 0.1%, Iron: 8.1%, Magnesium: 0.1%, Manganese: 0.2%, Phosphorous: 0.3%, Riboflavin: 0.1%, Selenium: 0.4%, Thiamin: 0.2%. Zinc: 0.1%
Look at all that Vitamin C!

And, while I have you here, check out my little alfalfa garden. Isn't it cute? Yum!

8 comments:

aimee said...

This looks great AND I have all the ingredients!

Jennifer said...

Awesome! Let me know how you like it.
=)

Life Hacker said...

Thank you for this! I don't have any sprouts, sadly, but that will be rectified.

HayMarket8 said...

sprouts sprouts sprouts! I love it!

Tricia said...

Thanks. Looks like a nice and simple recipe. I'm soaking my mung beans now so will try in a few days.

Thanks.

Molly said...

Yay! :)

Renee said...

I love mung sprouts! Yes, I can totally feel the energy in that bowl.

I put them in everything I can and always have some in my fridge. So good! I just use quart jars with screened lids and it works great.

I found your blog from the Spark group Proud to be Vegan. So glad I did! I love your site!

Jennifer said...

Thanks so much. Glad you're here!