Simple Mung Bean Sprouts


1/4 cup water
2 cups mung bean sprouts, rinsed
2 tablespoons low-sodium soy sauce (gluten-free, if preferred)
1 tablespoon agave nectar (or preferred sweetener)
1/2 teaspoon garlic powder


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.


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.


1 serving


Tuesday, June 14, 2011 - 8:55pm

Related Cooking Videos