Dried Mung Beans can be turned into wonderful home grown sprouts for use in a number of tasty dishes, I started sprouting about ten years ago as a way to be able to offer the hounds fresh ground greens once or twice a week in their diets thoughout the winter and slowly have started using them for both the hounds and the humans of the house.
Take the beans, an wash them, then fill a jar with cold water and let sit overnight, then drain the water out and place the jar in a cool dark cupboard, each day for three to five days fill your jar with fresh cold water, swirl around, an drain and then back into the cupboard, I never get those big huge white 3 inch sprouts they sell in the store, I get about an inch to an inch and half long with a lovely sweetan slightly nutty crunch.
Ready for use, these are just at the start stage, I will use them up over the while, most likely grinding them to add to the monday bread making recipe.
However if you are looking for a nice way to serve them as a side veggie, give this one a try.
- Two cups fresh mung bean sprouts
- One onion -Peeled and Diced-browned
- One Clove Garlic-Peeled and Diced-browned
- One large Mushroom-Diced and browned
- Butter, Salt, Pepper, Soy Sauce, Brown Suger, an Red Wine to make a little sauce.