Stir Fried Bean Sprouts
From Dr. Weil
4 servings
Mung beans are small dried green beans with yellow flesh. Like
all beans, they’re rich in protein, calcium, phosphorus and iron,
but they’re mainly grown for sprouting. Mung bean sprouts have
long been a familiar ingredient in many Asian dishes. Traditional
Chinese medicine maintains that mung beans have a "heat-clearing,
toxin-resolving" effect that eases conditions such as diarrhea
and painful swelling.
1 lb fresh mung bean sprouts
1 Tbsp canola oil
3 scallions, split lengthwise and cut into 1-inch strips
1 Tbsp finely chopped fresh gingerroot
1/2 tsp light brown sugar
Salt to taste
Red pepper flakes, natural soy sauce or rice vinegar
1. Wash, drain and dry the bean sprouts in a kitchen towel or paper
towels.
2. Heat the canola oil in a wok or skillet; add the scallions and
ginger, and stir-fry over high heat for a few seconds. Then add
the bean sprouts and stir-fry for 1 minute. Do not overcook; sprouts
should remain crunchy but lose their raw bean taste.
3. Add the brown sugar and salt to taste. Mix well and serve. Add
pinches of red pepper flakes or dashes of natural soy sauce and rice
vinegar for additional flavor.
Per serving:
70 calories
4 g total fat (0 g sat)
0 mg cholesterol
8 g carbohydrate
4 g protein
2 g fiber
250 mg sodium