This quick stir fry comes from World Vegetarian by Madhur Jaffrey. The seasoning is quite sufficient to obscure the pure raw taste of sprouts, unlike the in the sprout salad. Mung beans are blanched and then stir-fried with a sauce of ginger, garlic, spring onion, vinegar, sugar, soy sauce and sesame oil.
I had some mung beans left from my last sprouting, so I decided to riff off of mung dip yum. I made a lot of substitutions to work with what I had on hand: a Madame Jeanette chili instead of a Jalapeno, soy sauce instead of tamari, leftover peanut sauce from my lettuce wraps instead of creamy pecan sauce, Chinese cabbage as the green leafy vegetable, glass noodles instead of rice noodles, and different proportions of most of the main ingredients!
I liked this because the taste of the bean sprouts was mild and the broth had a lot of flavour.
I meant to make fresh spring rolls, but the wrapping material I’d purchased was too thick. So I settled for wrapping in lettuce around blanched sprouted mung beans, glass noodles mixed with soy sauce, carrot, sweet pepper, cucumber, basil and mint.
The peanut dip was really tasty and was made by mixing the following ingredients in a saucepan: one chopped shallot, about one cup of peanut butter, juice from one lime, two minced cloves of garlic, 1 tablespoon of maple sugar, salt to taste, 1 tablespoon of soy sauce, 1/2 teaspoon of red pepper flakes, 1 tablespoon of frozen grated coconut, 1 tablespoon of olive oil, and enough water to allow me to blend the ingredients. I simmered it for about five minutes until the ingredients were all mixed and the excess water had evaporated.
I felt that this recipe would benefit from a bit more tomato. However the main difficulty for me was that the taste of the sprouts came through too clearly.
This is a Chinese variation of mung sprout salad. From trying this I have concluded reluctantly that I really only like bean sprouts when they are cooked into a sauce. The flavour is too strong for me to appreciate in a salad.
I really liked the sprouted mung beans I made recently, so I did the same with moth bean. This time I used mango powder instead of tamarind.
The mung bean sprouts I had left over from my salad were converted into moong usal. I liked the use of sprouted beans in this dish.
This recipe gave me an excuse to sprout some mung beans. As usual I did not follow the recipe faithfully, opting to use frozen grated coconut over rehydrated dry coconut. I also used a mix of purple and orange carrots to add additional color.
This was more work than the carrot mustardseed salad I’ve made in the past, and in my opinion the other salad is nicer. This one isn’t bad, but it wasn’t special enough to justify the effort.
I made these dumplings using kimchi, leek, bean sprouts, sesame oil and minced garlic. I used a pre-made wrapper. Because the kimchi contains fish sauce, these are not vegetarian. If you make your own kimchi without, and ensure the wrappers don’t contain egg, it could be easily made vegan.
I then fried them in a bit of oil on one side with the lid on, before turning them, adding a bit of water, putting on the lid, and cooking them until they were brown on the other side as well.
I used the spicy variation of the recipe, substituting black sesame seeds for white ones to give the dish a little more contrast.
TMI Food 