Mung Bean Sprouts

A sprout from olive coloured, small green beans, they have a creamy white flesh and a soft olive coloured coating.

Mung bean sprouts are most commonly used in Chinese, Japanese, Korean, Indian, and Southeast Asian cuisine

FACTS:

Mung Beans contain significant levels vitamin A, BI, B2 and C, calcium, iron and niacin. They are high in fibre and are beneficial in countering protein deficiencies because they are fibre high.

SERVING SUGGESTIONS:

These are ideal sprouts for stir-frying, and can also be served raw . In Asia they use ingredients such as garlic, ginger, spring onions, or pieces of salted dried fish to add flavou r to a mung bean sprout stir fry dish.

Mung Bean Sprouts with Bean Stir Fry

180g Mung bean sprouts
200g chopped green beans
1/2 cup Water
1 tablespoon Cooking oil
1/2 cup Sun flower seeds
1 tablespoon Cornflour
1/2 up Water to be mixed with cornstarch
1 1/2 tablespoons Soy sauce
1 teaspoon Sesame oil

Over medium-high heat stir-fry the broccoli in oil for 1 minutes. Add 1/2 cup water and stir-fry for another 2 minutes. Add bean sprouts and sunflower seeds. Stir-fry for another 2 minutes. Dissolve cornflour in 1/2 cup water. Add to broccoli and sprout mixture along with soy sauce and sesame oil. Stir, then cover for 1 minute. Serve hot.

Sunflower seeds could be replaced with pine nuts or slivered almonds.