Wednesday, May 29, 2013

mung bean sprout stew

Mung Bean Sprout Stew with Shitake Musroom

one huge chunk of ginger, peeled and chopped fine to make 1/2 cup chopped ginger:)
1 clove garlic
one bunch green onion
cracked chili pepper ( I used guajillo chili)
about 20 shitake mushrooms
2 tablespoons toasted sesame oil

 saute that for about five minutes and add mushrooms and stir that around five minutes

 add one cup soy and five cups water maybe even six  if you want to.. add,
mung bean sprouts ( about 6 cups)
and simmer 20 minutes
The idea is to get all you can out of the can add kale, spinach, swiss chard, bok choy, watercress, red beans, black beans...let's eat!

serve over rice or noodles

steamed basmati rice (almost done)

this is a nice healthy lunch or evening snack. I like the broth plain with a little more heat 
do not worry so much about the soy sauce..and buy a good one from the market..

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