40 Readers

Sauteed Garlicky Mung Bean Sprouts with Edamame Beans

·
·
< 1 min read
Summary

While edamame beans might be a favorite choice as a plant-based appetizer at restaurants, they can also be used in a wide variety of dishes. From stir-fries to bean burgers to this garlicky sauteed dish where it comes together with bean sprouts, the delightful edamame never disappoints!

Yields2 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 4 tbsp vegetable broth (unsalted, preferably homemade)
 8 garlic cloves (minced)
 8 oz mung bean sprouts
 1 cup organic edamame
 3 tbsp organic tamari (reduced-sodium, or coconut aminos)
 1 tsp sesame oil (optional)
 2 stalks green onion (chopped, green and white portions)
 ¼ cup cilantro (chopped)
 1 tbsp sesame seeds
 1 tsp red pepper flakes (optional)

Directions

1

Heat a wok or stovetop pan on medium-high. Add the vegetable broth.

2

Add garlic, turn heat to medium-low (it should sizzle just a little). Stir and cook 2–3 minutes or just until fragrant.

3

Stir the sprouts and edamame in with the garlic.

4

Stir in the tamari and sesame seed oil (if using).

5

Cook on medium-low heat for 5 minutes if you prefer the sprouts crunchy or 10 minutes if you like them softer.

6

Mix in the onion, cilantro, sesame seeds, and red pepper flakes if using and remove from heat.

Chef's Notes

Substitutions
Use sliced shallots or onion in place of garlic if you don’t have garlic on hand.

Use basil in place of cilantro.

Use lentil sprouts in place of mung bean sprouts.

Layer it up
Add grilled organic tofu or tempeh.

Top on a bed of quinoa.

Add more vegetables like carrots, mushrooms, or bok choy.

Ingredients

 4 tbsp vegetable broth (unsalted, preferably homemade)
 8 garlic cloves (minced)
 8 oz mung bean sprouts
 1 cup organic edamame
 3 tbsp organic tamari (reduced-sodium, or coconut aminos)
 1 tsp sesame oil (optional)
 2 stalks green onion (chopped, green and white portions)
 ¼ cup cilantro (chopped)
 1 tbsp sesame seeds
 1 tsp red pepper flakes (optional)

Directions

1

Heat a wok or stovetop pan on medium-high. Add the vegetable broth.

2

Add garlic, turn heat to medium-low (it should sizzle just a little). Stir and cook 2–3 minutes or just until fragrant.

3

Stir the sprouts and edamame in with the garlic.

4

Stir in the tamari and sesame seed oil (if using).

5

Cook on medium-low heat for 5 minutes if you prefer the sprouts crunchy or 10 minutes if you like them softer.

6

Mix in the onion, cilantro, sesame seeds, and red pepper flakes if using and remove from heat.

Sauteed Garlicky Mung Bean Sprouts with Edamame Beans