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Being a vegetarian
Peppers with Polenta
Recipes Bean Sprouts
Mung beans for food are used largely as sprouts. The dry beans are soaked overnight, then placed in a colander in a warm, dark place. Wash bean sprouts two to three times a day with lukewarm water. Sprouts should be moist at all times.
Sprouts can be used after about 5 days. After sprouts are ready, place them in a refrigerator for about 2 days. This procedure will increase the vitamin C content of the sprouts.
Wash and drain sprouts and use them in salads, soups and mixed vegetables. Do not cook them for too long otherwise the vitamin C content diminishes considerably.
Bean Sprouts with Carrots à
Wash and prepare all vegetables. Shred the carrots, ginger and chop the parsley and onion.
Place a wok or frying pan over medium-high heat. When it is hot enough add some olive oil. When the oil begins to smoke, add the onion, garlic and the ginger, stir-fry for 1 minute.
Add the carrots and chilies (or chili powder), stir-fry for 4 minutes over medium-high heat.
Stir briefly, then add 1 glass of water, sprouts, parsley, black pepper, soy sauce, and sesame oil. Reduce heat to simmer covered for about 1 - 2 minutes
Transfer carefully to a serving plate and sprinkle with parsley and freshly ground black pepper.
Serve immediately with pasta or rice together with fresh cottage cheese.
Have a good day!