This simple dish is a wonderful way to use Mung Bean sprouts. These long white sprouts are ubiquitous in Asian cooking and make a great addition to the table alongside fragrant rice and stir-fry.
- 2 Tbsp. coconut oil
- 4 green onions, sliced
- 2 cloves garlic, grated
- 1 thumb-sized piece of ginger, grated
- 1 lb. mung bean sprouts
- Heat a large skillet or wok over high heat. Add coconut oil. Once the pan is very hot, add onions, garlic, and ginger. Stir quickly and immediately add the bean sprouts. Season with salt and pepper and cook for just a couple of minutes.
- Remove from heat and serve with rice or stir-fry.