Mung Bean Salad

Every now and then, my grocery store has a wonderful selection of sprouts. I finally grabbed a package and adapted this recipe from one of my favorite books, Livwise by Olivia Newton-John. It made a perfect and flavorful lunch that I can't wait to make again. I used a package of sprouts labeled as 'stir-fry mix' - and was a combination of lentil, mung bean and chickpea sprouts.

Mung Bean Salad

Mung Bean Salad

Serves: 2 as a main salad; 4 as a side dish

2 cups (200 grams) mung bean sprouts

2 teaspoons coconut oil

1 small red onion, thinly sliced

2 garlic cloves, minced

1 teaspoon sesame seeds

1 teaspoon grated fresh ginger root or 1/8 teaspoon ground ginger

2 tablespoons soy sauce

Splash rice vinegar

Place the sprouts in a sieve and pour boiling water over the top and drain well. Heat coconut oil in a large skillet over medium-high heat until melted. Add the onion, garlic, sesame seeds and ginger; cook and stir for a couple minutes or until onion is tender. Add soy sauce and a small splash of vinegar. Remove from the heat and stir in sprouts. Serve immediately.

   I enjoyed the salad by itself but it would also be lovely over rice and would be a great accompaniment for grilled flank steak or tuna.

Smacznego!