Wednesday, October 8, 2014

Mung Bean Sprout Stir-fry

3-4 T. coconut oil
5 cloves garlic, sliced
2"-3" piece of fresh ginger, minced
1 large onion, thinly sliced
4 cups mung bean sprouts
1/2 carrot, shredded
1 can lotus seed, bamboo shoots, or water chestnuts (optional)
2 cups fresh kale, in large shreds
1/2 t. sea salt
Saute the onion, garlic and ginger on low heat in the coconut oil. Add in the bean sprouts and shredded carrots and lightly sauté. When the bean sprouts and carrots are becoming tender (do not overcook), add in the fresh kale shreds and stir until the kale is a bright green. Serve immediately with brown rice and seaweed laver.

I used lotus seeds ... for the first time. While I love bamboo shoots and water chestnuts, I am not keen on lotus seeds. They are very dry and somewhat bland. But cool, I did try them and it's exciting to eat something different :)
The seaweed laver is particularly complimentary to brown rice and stir-fry.
I eat tons and tons of laver and since being in Korea, the white spots on my nails have disappeared ... but they return when I'm in the States for a few consecutive weeks. I have wondered for a long time if the seaweed has something to do with eliminating the white spots, which supposedly are caused by zinc or calcium (have heard both contribute).

Pretty good, but have to say that my body isn't ready for the starchiness of the lotus seeds. 

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