Someone asked recently for mung bean sprout recipes. This is from Eight
Weeks To Optimum Health by Dr. Andrew Weil, M.D.
Stir-*Fried* Bean Sprouts
1 pound fresh mung-bean sprouts
(recipe calls for oil to stir *fry*) substitute broth etc.
3 scallions, split lengthwise and cut into 1 - inch strips
1 T finely chopped fresh gingerroot
1/2 tsp. light-brown sugar
salt to taste
red-pepper flakes, natural soy sauce, or rice vinegar (optional)
1. Wash and drain the bean sprouts.
2. Heat the (*oil) broth etc. 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 shold remain
crunchy but lose their raw bean taste.
3. Add the brown sugar and salt to taste. Mix well and serve.
Optional: add pinches of red-pepper flakes or dashes of natural soy sauce and
Barb in FL