Best 6 Sweet Sour Sprouted Mung Beans Recipes
Seeking a delightful culinary adventure? Discover the art of transforming humble sprouted mung beans into a tantalizing sweet and sour symphony of flavors. This article will guide you through the culinary journey, unveiling the secrets to crafting this delectable dish. From selecting the freshest ingredients to blending the perfect balance of sweet and sour, you'll learn the techniques and tips to create a dish that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
SWEET AND SOUR BEAN SALAD
Provided by Food Network
Categories side-dish
Time P1DT25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
SWEET N SOUR BEANS
This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 20 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
Nutrition Facts : Fat 6 g fat (2 g saturated fat), Cholesterol 9 mg cholesterol, Sodium 529 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 6 g fiber, Protein 7 g protein.
SWEET AND SOUR GREEN BEANS
A slightly tart green bean side dish flavored with onion and bacon. Goes great with ham or pork.
Provided by DEBOKC
Categories Side Dish Vegetables Onion
Time 27m
Yield 6
Number Of Ingredients 8
Steps:
- Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
- Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 12.6 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 892.6 mg, Sugar 7.7 g
SWEET & SOUR SPROUTED MUNG BEANS
This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent. Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local Indian grocer, but sugar works almost as well.
Provided by Meera
Categories Curries
Time P2DT30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sprout the mung beans: Wash and pick over the dry mung beans until the water runs clear. Add enough water to the pot so that the beans are just covered, and then cover the pot and keep in a warm place (during the summer, a window is good; during the winter, the oven is a good spot). Keep checking the water level every 6 hours, and add water if the beans look dry. The beans should sprout in about 24-48 hours.
- Once the sprouts are about 1/2 cm long, add about 2 cups water to the pot, and pressure cook the dhal until tender (each pressure cooker is different, but on mine, I turn off the cooker 5 mins after it begins whistling). Regardless, you want the dhal to be very soft and tender, but not mushy.
- In a heavy pot, heat up 1 tsp oil, and mustard seeds and cumin seeds. When the cumin seeds start sputtering, add the coriander powder and green chilies and sauté 1 minute. Now add the onions, and sauté until lightly brown.
- Add the cooked dhal, 1 cup of water, shredded ginger, 3/4 of the cilantro, salt, jaggery/sugar, and juice from lime. Bring to a rolling boil for 2 mins, and then simmer for 7-8 mins on low heat.
- Serve in small 'vatkis' (dhal bowls) with rice and roti (bread). Garnish with cilantro and lime quarters (so that people can add more lime if they wish).
SWEET N SOUR CORN AND SPROUTED MOONG
Make and share this Sweet n Sour Corn And Sprouted Moong recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time P3DT25m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a pan.
- Fry the sprouted green gram and corn in it for 3 minutes.
- Add boiled pasta and salt to taste.
- Mix well and transfer to a bowl.
- In the same pan, pour soya sauce, vinegar, chilli garlic sauce, tomato ketchup and spring onions.
- Mix well.
- In a small bowl, combine cornflour in 2 tbsps.
- of cold water.
- Pour it into the pan.
- Cook for 1 minute.
- Remove from flame.
- Mix the soya mixture in the corn bowl.
- Add chopped cabbage, green chillies, onion slices and corriander leaves.
- Mix well and serve hot.
Nutrition Facts : Calories 368.2, Fat 10.6, SaturatedFat 1.4, Sodium 2806.8, Carbohydrate 59.3, Fiber 6.1, Sugar 7.7, Protein 14.6
SEASONED MUNG BEAN SPROUTS--SUKJU NAMUL MUCHIM
Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi
Provided by Chele B
Categories Asian
Time 7m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, until they begin to soften. Immediately drain them but DO NOT RINSE! (this causes them to retain more moisture, weighing down the shoots and making them soggy.) Let them to cool in the colander, occasionally giving them a toss.
- While they cool, slice the green onion on the bias into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss until they are evenly coated.
- Once completely cooled, store in an airtight container.
Tips:
- Soak mung beans overnight or for at least 8 hours before cooking. This will help them sprout more easily and quickly.
- To sprout mung beans, rinse them thoroughly and place them in a jar or container with a lid. Fill the jar with water, leaving about an inch of space at the top. Cover the jar and let it sit in a warm, dark place for 1-2 days.
- Once the mung beans have sprouted, rinse them well and drain them. You can then use them in salads, stir-fries, soups, and other dishes.
- For the sweet and sour sauce, use a combination of vinegar, soy sauce, sugar, and water. You can also add other ingredients, such as pineapple juice, ginger, or garlic, to taste.
- To make the sweet and sour sprouted mung beans, simply stir-fry the mung beans in a little oil until they are heated through. Then, add the sweet and sour sauce and cook for a few more minutes, until the sauce has thickened.
- Serve the sweet and sour sprouted mung beans over rice or noodles, or as a side dish.
Conclusion:
Sweet and sour sprouted mung beans are a delicious and healthy dish that can be enjoyed as a main course or side dish. They are packed with protein, fiber, and vitamins, and they are also low in calories and fat. The sweet and sour sauce adds a delicious and tangy flavor to the mung beans, and it also helps to tenderize them. This dish is a great way to get your daily dose of vegetables, and it is also a good source of plant-based protein.
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