AF Sauteed Broccoli Slaw with sprouted Mung Beans

I love days when I get a simple Allergy Friendly brainwave and it works as a tasty, healthy and novel dish for everyone. This was one such dish! After a big party – I had an extra packet of broccoli slaw laying around in the fridge. Suddenly it struck me – here is a packet of delicately cut cabbage, carrots and broccoli…just saute it and make it come alive! Presenting AF (Allergy Friendly) Sauteed Broccoli Slaw with sprouted Mung Beans…

Ingredients:

1. 1 packet broccoli slaw or rainbow slaw
   

   

   

2. 1/2 cup Sprouted Whole Mung Beans
3. 1 tbsp Allergy Friendly Oil
4. 1/2 tsp Cumin Seeds (optional)
5. 1 Jalapeno pepper (optional)
6. Salt – to taste.

Method:

1. Heat the oil in a large wok on low to medium heat.
2. Add the cumin seeds and thinly sliced jalapeno peppers. Stir it lightly.
3. When the cumin seeds start changing color, add the broccoli slaw and sprouted mung beans.
4. Salt it, stir it and close it and let the heat do its job.
5. Stir the mixture every 3-4 minutes and let it cook till the desired level of crunchiness – about 15-20 minutes.
6. Warm an Allergy Friendly Tortilla and make a wrap using this as a filling or use it as side vegetable or like I do – just a huge bowl as-is!

Sprouting Mung Beans at home:

1. Wash and soak whole mung beans for at least 12 hours. The beans will become soft and swell in volume.
2. Drain the water from the soaked mung beans completely and place it in a colander and cover it completely with a moist kitchen towel. Place the colander in a vessel so that any excess moisture does not drip out.
3. In about 10 – 12 hours you will have beautifully sprouted whole mung beans. Eat it raw or add it to your favorite salad or use it in this dish 🙂 Keep it for a 10 – 12 hours more if you want longer sprouts.