Tuesday, April 26, 2005
Rebecca loves: Mung bean sprouts
I feel that I have only begun to scratch the surface of the mung bean's full potential, yet a recommendation is already necessary. My sister brought them home a few weeks ago, and we put them in salads, woks (add them the last thing you do for maximum crispiness) and on sandwiches. And I have totally fallen in love. They are very tasty, crispy and a little sweet. And probably very nutritious as well, I read that the beans (when sprouted) contain vitamins B and C and a whole lot of minerals and stuff. Read about that here, and here(Swe).