I was at our local Asian food market recently and wanted to purchase everything. However, I was low on cash so I didn’t buy much…but luckily mung bean sprouts are so inexpensive that I could pick up a bag or two. In this dish I sauté them with garlic, ginger, and peanut oil. The smell is amazing, especially after you toss in the vinegar. It’s also appealing visually with the green onions and black sesame against the white bean sprouts. Tasty, beautiful, healthy, and can be made in under 5 minutes? Sounds like a winner to me.

1 tablespoon peanut oil

2 garlic cloves (minced)

½ teaspoon ginger (grated)

8 oz bag of bean sprouts

2 teaspoon white vinegar

1/3 cup green onion (sliced)

2 teaspoons black sesame seeds

In a large skillet heat the peanut oil over medium-low heat. Add in the garlic and ginger, cook for 2 minutes (or until aromatic). Toss in the bean sprouts and vinegar, raise the heat to medium-high, and sauté for 2-3 minutes.

Add in the sliced green onions, cook for 1 minute.

Turn off heat and then toss in the black sesame seeds. Serve hot and enjoy!

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