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.

• 1 large, chopped onion
  
• 4 garlic cloves, crushed
  
• 300g bean sprouts
  
• 100g carrots, shredded
  
• 4 fresh or dried chilies or chili powder
  
• 1 tablespoon fresh ginger, finely shredded
  
• 1 teaspoon sesame oil
  
• 1 teaspoon black pepper
  
• fresh parsley, chopped
  
• olive oil
  
• soy sauce

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!