intergalactic mung mix special

2 cups cooked white basmati rice 2 cups cooked quinoa (in case you don't know how to pronouce it, its KEEN-WAH) 1 cup fresh mung bean sprouts 2 tsp. untoasted sesame oil 1/4 cup shoyu/tamari 2 tsp. mirin 1/2 lb. crumbled tofu

heat sesame oil in a pan thats big enough to fit the 5 cups of rice, quinoa & mung... the oil will be very runny/thin when its heated - move the pan around so that the bottom is evenly covered and be sure not to burn the oil... you'll be starting at high heat until the oil is ready - add rice and quinoa and turn the heat down to medium or medium-high... (if you are using leftover basmati rice, add 1/2 cup water to the mix to wet the rice again) then add the crumbled tofu... keep stirring so the rice, quinoa, and tofu is mixed together... add the Mirin and stir well... cook for about 3 to 5 minutes, stirring a few times (its best to use a spatula for this - a spoon or rice paddle doesnt get the bottom mixed enough)... add the mung beans and stir well, cooking another 3 to 5 minutes... finally, add the shoyu/tamari, mix well, and turn off the heat... let it settle a few minutes, then stir once last time and serve!!


mung fu

1 lb. organic tofu 1 cup organic mung bean sprouts 2 tsp. organic olive oil 1/4 tsp. organic curry powder few shakes of organic black pepper few shakes of organic cayenne pepper (and/or Frontier Herbs' Pepper-man seasoning) 2 tsp. bragg's liquid aminos or to taste (or shoyu/tamari)

heat olive oil in a pan on high heat til you can coat the bottom of the pan evenly with the oil... crumble tofu into pan and stir for about 2 minutes - til the tofu is nice and hot and mixed with the oil... reduce heat to medium-high and add curry powder, pepper, and bragg's - stir til the spices are well mixed... cook for another 3-5 minutes, stirring occasionally - to get it nicely browned but not burnt... add mung beans and stir, cooking for about 2 more minutes... remove from heat and let it cool a little before eating...

put it on a piece of whole grain bread with vegan mayonnaise, grated carrot, cucumber, tomato, alfalfa sprouts, lettuce - any and all of the above or whatever else that does inspire... also good with rice, quinoa, pasta - any grain and veggie you feel like... superb sandwich stuff

The most consumed sprout on Earth, Mungs are grown and used extensively in Asian cuisine. Perhaps the most exciting sprout to grow as it offers unique challenges. Mungs are probably the best cooking sprout - especially if you like Chinese food.

how to grow mung bean sprouts



Mung Beans (Vigna radiata) are small 1/4 inch, round, olive green bean. The inside of a Mung Bean is dark mustard colored. When husked and split, the Green Mung Bean becomes known in India as the Yellow Mung, Moong Dal. Mung Beans are used in a variety of forms; whole, peeled, split or ground. Mung Beans are also known as Sabat Moong, Mung Pea, Green Gram, Golden Gram, Black Gram or Moong Dal. Mung Beans have a sweet flavor, soft texture, and are easy to digest. These beans are sprouted to produce bean sprouts, which contain vitamin C, not found in the dry bean. Mung Beans have a long history in India where they originated and were introduced to China many centuries ago, and are the most common beans to be sprouted in Asia, Europe and America.

Small, round, olive-green mung beans are the source of the ubiquitous Oriental bean sprout. Though widely used in Asian cuisine as a legume, mung beans are not as widely used in the West as they deserve to be. Easily digested, they do not require presoaking and they cook up quickly.

With a flavor akin to green split peas, mung beans may be used as a substitute for them in soups and stews. Their flavor is nicely enhanced by curry spices, ginger, garlic, tomatoes and green chilies - as in Mung (Moong) Dal.

Cook ratio - rinse beans well - add 1 cup dry beans to 4 cups water / Cook time - bring to boil, cook on low heat for 45 minutes or until tender.


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