Mung beans by themselves seem awfully strange with even the name sounding a bit off-putting. However, I’ve recently come to love mung beans in a different form: sprouts. Dried mung beans make an excellent base for sprouts and are ready to eat in just a few days. Sonja and Alex, from A Couple Cooks, have a great resource on getting started sprouting.
Sprouts are great raw on salads, raw as a finishing ingredient in stir fry or even cooked in the stir fry (as long as you put them in at the last minute-they don’t always withstand heat very well!
While I love mung beans in sprout form, they are also delicious cooked up!
Here are a few recipes for Sprouts/Mung Beans:
- Vegetable Peanut Saute and Brown Rice Noodles Topped with Sprouts
- Noodles with Sprouted Beans and Curry Lime Dressing from A Couple Cooks
- Mung Bean, Beet, and Quinoa Salad from the Healthy Foodie
- Mung Bean Stew with Butternut Squash from the Healthy Green Kitchen
A few ideas outside of the recipes: add to stir-frys, spring rolls, and salads for a great bit of crunch!
Other links for information on Mung Beans: