| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 173 | 6g | 1g | 25g |
| sugars | fibre | protein | salt |
| 10g | 4g | 7g | 1.4g |
As an avid lover of flavorful and nutritious food, I find Stir-Fried Mung Bean Sprouts to be one of those dishes that engages all senses. It’s a game-changer in crunch and color, and it’s reminiscent of a vibrant Colorado forest in spring, its bold colors and fresh flavors mirroring the bounty of the Rocky Mountains.
Nutritional Benefits of Mung Bean Sprouts
Being a nature enthusiast, I appreciate the nutritional powerhouse that this dish is. Mung beans are a phenomenal source of plant-based protein and are rich in vital vitamins and minerals. They could potentially aid digestion and reduce the risk of chronic diseases. The inclusion of vegetables like carrots and bell peppers not only add flavor but also pump up the nutritional score with their antioxidants and vitamin C content. The hint of pineapple offers a unique contrasting sweet taste while offering digestion-friendly bromelain.
Into the Wild with Stir-fried Mung Bean Sprouts
The Stir-fried Mung Bean Sprouts recipe is a melody of flavors that feels like diving headfirst into a wild culinary adventure. It is reminiscent of the trout dishes I love to put together, sharing that key component of freshness that can only come from ingredients sourced responsibly and cooked with respect.
What makes this dish really stand out is the balance and complexity of the Asian-inspired seasonings; Soy and fish sauce come together to form a savory base, a delicate interplay of sweet and salty that enhances the overall flavor profile. This makes it akin to some classic dishes such as Pad Thai or fried rice.
Pair it Up!
Stir-fried Mung Bean Sprouts can make a hearty side to a rich venison steak or a lake-caught trout. The recipe is flexible and allows it to pair beautifully with an array of other dishes as well. Whether you want to serve it alongside a teriyaki steak, roast prime rib, or enjoy it as is for a light, healthy lunch, this stir-fry recipe shines.
So, dare to step into the wild with this adventurous Stir-fried Mung Bean Sprouts recipe. Let this avalanche of flavors, nutrients, and textures take you on a tantalizing ride to the Rocky Mountains, right in your kitchen.
What You’ll Need
- 8 cups mung bean sprouts
- 3 medium-sized carrots, julienned
- 1 medium-sized red bell pepper, julienned
- 1 cup diced pineapple
- 2 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 1 large onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Method
Step One
First, scrub the carrots clean then julienne them. Do the same for the red bell pepper. Peel and dice the pineapple.
Step Two
Warm up the vegetable oil in a large pan or wok over medium high heat. Once heated, add in the minced garlic and thinly sliced onion. Stir-fry until the onions become transparent and the garlic is lightly golden.
Step Three
Add the julienned carrots, bell pepper, and the diced pineapple to the pan. Stir-fry for another 2-3 minutes, or until the carrots become slightly tender.
Step Four
Next, add in the mung bean sprouts and stir-fry for another minute until they are just starting to wilt. The sprouts should still be a little crunchy.
Step Five
Mix in the soy sauce, fish sauce, sugar, black pepper, and salt. Stir well to ensure that all the ingredients are evenly coated with the seasonings.
Step Six
Finally, remove the pan from the heat and sprinkle with the chopped green onions and sesame seeds. Toss everything together one last time before serving.
And there you have it, a fresh and flavourful Stir-fried Mung Bean Sprouts dish ready to be enjoyed!
