I was first introduced to the Mung Bean when I was 19 and fell in love with a dish prepared by a woman from the Philippines. I have since tried to
copy the dish and I'm pretty sure her secret was fish/oyster sauce, but I never use it because I prefer to keep my recipe vegetarian friendly for my
A good summertime legume according to Mung
Beans in traditional Chinese Medicine
Mung Beans were domesticated as early as 1500 BC in India before spreading to Asia, according to this
, they have a dense phenol content and a broad array of
Many Phenols found in foods may prevent cancers and have antioxidant properties as explained,
100 grams of cooked Mung Beans has 7 grams of protein and contain 30% daily value of fiber. A chart
. Mung Beans are
not a complete protein, so I serve mine simply over white rice.
Here is my simple yet tasty recipe.
First I soak a cup and a 1/4 of the dried beans over night covering them over with about an inch of water.
The next day I put them in a large pan with two cups water with two no-chick chicken bullion.
I heat them to boiling while chopping about three garlic cloves and mincing about a teaspoon and a half fresh ginger.
Add garlic and ginger to now boiling Mung Beans, stir and reduce heat to simmer. I've never used oyster sauce but I imagine a splash( 2 teaspoons or
so) will do.
Stir in teaspoon garlic powder and teaspoon and a half of ground cumin seed.
Salt to season if you don't use oyster sauce.
Cook on simmer for about 20-25minutes...Enjoy!
Good over rice or other grain served with fried white fish and some curry cauliflower with carrots.
Hope you enjoyed learning a little about the Mung Bean!😊
edit on 11-5-2016 by peppycat because: of