This was the first recipe I tried using sprouted beans–and it was great! It’s never failed me since, Quick and easy to make, full of flavor. Mix it in with broken, cooked ramen noodles for a filling vegetarian meal that is a complete protein.
2 C bean sprouts: adzuki, mung, garbanzo, etc or any combination (leave the skins on for color and fiber.)
3 Tbsp vegetable or chicken broth
1/4 tsp cayenne pepper (optional)
2 Tbsp peanut oil
1 large onion – chopped
¼ C sesame seeds
4-6 cloves of garlic – minced (more if you like garlic)
4 Tbs. butter or olive oil
1 small chili pepper (Serrano, jalapeño, habenero) – minced, about 1-2 Tbsp., depending on how spicy you like it (If you’re in a hurry or don’t have fresh peppers, used canned minced jalapeño)
In a wok or deep frying pan heat the butter or oil. Add the onion, garlic, chili pepper, and cayenne and sauté for a minute. (Don’t let it burn!) Add the sprouts and stir for another minute or two. Add the broth. Reduce heat to low and simmer for 2-3 minutes.
Meanwhile, toast the sesame seeds in a small pan over high heat. Remove the beans from the heat. Drizzle peanut oil on top, stirring to coat. Serve over rice or noodles and sprinkle with sesame seeds.