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Mung beans as they are sprouting.

After three days in moisture, mung beans swell into interesting vegetables that you can eat raw or lightly cooked. They still look like beans, but the green wrapper pops, revealing a pale gold flesh that is easy to chew but still pleasantly firm. In this immature phase, beans have a nut-like flavor and are high in vitamin C. They eventually become bean sprouts.

You'll find mung beans in 1-pound packages, sold alongside other dried beans in many supermarkets and Oriental grocery stores. Some markets and health food stores sell them in bulk.

Sprouted mung beans. Sort through 3/4 cup mung beans to remove debris and any split beans. Rinse beans and put in a 1-quart jar; add 2 cups cold water. Cover with cheesecloth or other porous material (such as wire mesh) and let stand at room temperature overnight. Next day, drain off water; rinse beans in jar, drain, and let damp beans stand another night. Repeat rinsing and draining process at least once more; beans are ready to eat when the sprouts are about 1/4 inch long. You can store sprouted beans in the jar in the refrigerator as long as 2 days; they should still be fresh-smelling and green. Yields 4 to 5 cups sprouts. Sesame Mung Beans Salad

4 to 5 cups sprouted mung beans (directions precede)

1 cup sliced green onions Sesame soy dressing (recipe follows)

6 butter lettuce leaves, washed and crisped

In a bowl, combine sprouted beans, onions, and dressing. Cover and chill 1 hour or up to 4 hours to blend flavors.

Set a lettuce leaf on each of 6 salad plates. Spoon mixture equally on top of the leaves. Makes 6 servings.

Sesame soy dressing. Combine 1/4 cup each soy sauce and white wine vinegar, 3 tablespoons sugar, 2 teaspoons minced gresh ginger, 1/2 teaspoon sesame oil, and 1/4 teaspoon liquid hot pepper seasoning. Mung Bean Sprout Saute

1/4 pound ground pork

1/4 cup (1/8 lb.) butter or margarine

1 cup sliced green onion

1 tablespoon finely chopped fresh ginger

1/4 teaspoon crushed dried hot red chilies

4 to 5 cups sprouted mung beans (directions precede)

1 tablespoon each soy sauce and white wine vinegar

3/4 teaspoon sesame oil

Crumble pork into an 8-to 10-inch frying pan. Cook, stirring, over medium-high heat until pork begins to brown. Add butter, onion, ginger, and chilies; cook, stirring, until until onion is limp, 2 to 3 minutes. Add sprouted beans, soy sauce, vinegar, and sesame oil and stir just until hot, about 1 minute more. Makes 4 servings.
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Title Annotation:recipes
Date:Jun 1, 1984
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