Name: Sautéed Garlicky Mung Bean Sprouts with Edamame Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
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)

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

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

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

Stir the sprouts and edamame in with the garlic.

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

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

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

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

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

Stir the sprouts and edamame in with the garlic.

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

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

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

Sautéed Garlicky Mung Bean Sprouts with Edamame Beans

Ingredients Directions

Sautéed Garlicky Mung Bean Sprouts with Edamame Beans

Summary

Ingredients

Directions

Chef's Notes

Ingredients

Directions

Notes

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