How to use sprouted mung bean spouts and fresh-picked cabbage from the garden to make an easy and fresh veg stir fry.
Garden Veggie Stir Fry with Mung Bean Sprouts
TIME:
45 min
|
SERVES:
3-4 people
HARVEST:
Cabbage, broccoli, carrots, scallions/green onion, garlic, ginger, mung bean sprouts
| INGREDIENTS |
|---|
| 1-2 Tbsp. vegetable oil |
| 2 cups broccoli, chopped (can include stems, skin removed and sliced into coins) |
| ½ cup scallions, chopped |
| 1 carrot, grated |
| 2 cups cabbage, chopped |
| 1 cup fresh sprouted mung beans (half for garnish) |
| 1 Tbsp. garlic, minced |
| 1 tsp. ginger, minced |
| 2-3 Tbsp. soy sauce |
| 2 Tbsp. rice wine vinegar |
| 1 Tbsp. sugar |
| 1 Tbsp. chili-garlic sauce (optional) |
| 1 Tbsp. sesame oil |
| Black sesame seeds, for garnish |
DIRECTIONS:
- Wash and chop your vegetables.
- Add vegetable oil to a wok or stir-fry type pan on high heat. Add chopped broccoli and sauté for 2-3 minutes.
- Add garlic, ginger, green onions, carrots. Sauté 1 minute.
- Add cabbage and bean sprouts. Cook for about 2 minutes, until they start to wilt.
- Add ingredients for sauce: soy sauce, rice wine vinegar, sugar, chili-garlic sauce, if using, and sesame oil. Sauté a few minutes more, until vegetable are soft (but not mushy) and sauce is well incorporated.
- Serve over white rice and top with fresh bean sprouts, sesame seeds, and extra scallions for serving.
