Mung Beans in Coconut Milk
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 137.1
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 134.5 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 5.3 g
- Protein: 4.2 g
View full nutritional breakdown of Mung Beans in Coconut Milk calories by ingredient
Number of Servings: 6
Ingredients
-
8 oz dried mung beans
4 oz shiitake mushroom, sliced
1/2 medium onion, finely chopped
1 Tbsp canola oil
1 Tbsp dried ginger
1 pinch red pepper flakes
5 -6 garlic cloves, minced
14 fl oz low fat coconut milk
1 Tbsp low sodium soy sauce
2 c finely chopped chard leaves, kale, collard greens, turnip greens and/or spinach
Tips
Adjust pepper flakes, ginger and garlic to taste.
If you are a part time vegetarian, prawns can make a nice addition.
Directions
Serving Size: Serves 6
Soak the beans in water for several hours or overnight. Drain, then cook them until tender. Drain.
While the beans are cooking, saute the onion in the oil.
When translucent, add ginger, pepper flakes, garlic, and coconut milk and simmer for 5 minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve over rice, for example (not included in recipe).
Soak the beans in water for several hours or overnight. Drain, then cook them until tender. Drain.
While the beans are cooking, saute the onion in the oil.
When translucent, add ginger, pepper flakes, garlic, and coconut milk and simmer for 5 minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve over rice, for example (not included in recipe).