Sophie And Digna’s Mung Bean Stir-Fry

A delicious and healthy side made with a Filipino staple, most commonly used in mongo, a bean stew.  Enjoy.

Mung Beans, Washed

Olive Oil

1/4 Onion, Peeled And Diced

1/4 Red Onion, Peeled And Diced

2 Garlic Cloves, Peeled And Minced

1 Cup Broccoli, Washed And Chopped

Baby Spinach, Washed

1 Zucchini, Washed, Halved Lengthwise, And Cut Into Chunks

Red Grape Tomatoes, Washed And Halved

1/2 Delicata Squash, Washed, Halved, Seeded, And Sliced

Salt and Pepper, to taste

Soy Sauce, to taste

For the mung beans:

1. Place mung beans in a saucepan, and top them off with water.

2. Bring to a boil, lower the heat, and cook until soft.

3. Remove from saucepan.

For the finished stir-fry:

1. Oil a pan, and add minced garlic. Sauté until slightly browned, add diced onion and diced red onion, and let cook.

2. Add red grape tomatoes, and stir.

3. Add delicata squash, broccoli, and zucchini, and cover to soften, uncovering occasionally to stir.

4. Uncover, add soy sauce, and stir.

5. Stir in cooked mung beans, some hot water, and baby spinach, season with salt and pepper, and let wilt slightly, stirring occasionally.

6. Serve warm over rice or farro, and enjoy.

Yields: 6 servings