Best 3 Sweet Sour Sprouted Mung Beans Recipes

Are you on the lookout for delectable vegan and gluten-free recipes that are not only easy to make but also incredibly tasty? Look no further than this collection of sweet and sour sprouted mung bean recipes! Discover two tantalizing variations - a refreshing Sweet and Sour Sprouted Mung Bean Salad and a delectable Sweet and Sour Sprouted Mung Bean Stir-Fry. These recipes are a delightful blend of flavors and textures, featuring crunchy sprouted mung beans tossed in a tangy and flavorful sauce. Whether you're a seasoned vegan, exploring gluten-free options, or simply seeking a nutritious and satisfying meal, these recipes are sure to delight your taste buds. Join us as we embark on a culinary journey with these vibrant and flavorful dishes.

**Sweet and Sour Sprouted Mung Bean Salad:** This vibrant salad is a symphony of flavors and textures. Crisp sprouted mung beans form the base, complemented by the sweetness of cherry tomatoes, the crunch of cucumber, and the tanginess of red onion. A zesty dressing made with rice vinegar, tamari, maple syrup, and sesame oil ties all the elements together, creating a refreshing and invigorating salad that is perfect for a light lunch or as a side dish.

**Sweet and Sour Sprouted Mung Bean Stir-Fry:** This delectable stir-fry is a delightful blend of sweet, sour, and savory flavors. Juicy bell peppers, crisp carrots, tender broccoli, and nutrient-packed sprouted mung beans come together in a harmonious stir-fry. A flavorful sauce made with tamari, maple syrup, rice vinegar, and garlic adds a tantalizing glaze to the vegetables, creating a dish that is both visually appealing and incredibly delicious. Serve it over rice or noodles for a satisfying and nutritious meal.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR BEAN SALAD

Sweet and Sour Bean Salad image

Provided by Food Network

Categories side-dish

Time P1DT25m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 can green beans, rinsed and drained
1 can cut yellow wax beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can butter beans, rinsed and drained
1 large green bell pepper, diced
1 large red onion, sliced and separated into rings
1 (4-ounce) jar pimentos, diced
1/2 cup salad oil
2 cups thinly sliced celery
1 1/2 cups cider vinegar
2 cups sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 can tomato soup, undiluted

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 & SOUR SPROUTED MUNG BEANS

Sweet & Sour Sprouted Mung Beans image

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

Ingredients

1/2 cup washed and picked over mung beans (green)
1/2 finely diced onion (optional)
2 finely minced green chilies (or more)
1 tablespoon finely shredded ginger
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 lime, juice of
1 lime, quartered (garnish)
2 teaspoons finely chopped cilantro
1 teaspoon jaggery (or sugar as a substitute)
1 teaspoon canola oil
1/2 teaspoon ground coriander powder
1 teaspoon salt, more to taste

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).

SPROUTED MUNG BEAN SALAD (MOONG SALAAD)

Sprouted Mung Bean Salad (Moong Salaad) image

This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.

Provided by Sandi From CA

Categories Lentil

Time 12m

Yield 4 significantly sized servings

Number Of Ingredients 10

Ingredients

3 cups fresh mung bean sprouts
1 pinch turmeric
1 green chili peppers or 1/2 jalapeno, finely minced
1 medium onion, finely chopped
1/2 minced tomatoes, seeds and juice removed
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1 large pinch fresh ground pepper
1 -2 tablespoon chopped cilantro

Steps:

Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.

Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 298.2, Carbohydrate 9.4, Fiber 2.3, Sugar 5.5, Protein 3.1

Tips:

Use a variety of colors of bell peppers to add visual appeal to your dish.
For a spicier dish, use a hotter variety of chili pepper, such as a jalapeño or cayenne pepper.
If you don't have fresh ginger on hand, you can use 1/4 teaspoon of ground ginger.
Be sure to rinse the mung beans thoroughly before cooking them.
If you don't have time to sprout the mung beans, you can use canned or frozen mung beans instead.
Serve the sweet and sour sprouted mung beans over rice, noodles, or your favorite grain.

Conclusion:

Sweet and sour sprouted mung beans are a delicious and healthy dish that can be enjoyed as a main course or a side dish. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. This dish is also a good source of protein, fiber, and vitamins. So next time you're looking for a healthy and flavorful recipe, give sweet and sour sprouted mung beans a try.