Thursday, November 13, 2014

Sprouting Sesame (Countertop Sprouts)

My Mung Beans took just a few days to sprout, so tonight's meal is crowned (& filled with) these crunchy and tasty ingredients.  The recipe and instructions for sprouting were inspired by Clean Eating Magazine.

Orange Sesame Chicken
(Serves 3)

1 tsp. Sesame Oil
2 Garlic Cloves, minced
1/4 cup Onions, sliced
1 Celery Stalk, sliced
1 Sweet Purple Pepper, sliced
Saute vegetables in oil for 2 minutes.
1 6 oz. Chicken Breast, boneless, skinless, julienne sliced
Brown on each side.
1 Carrot, peeled, sliced thin and microwaved 2 minutes
1/3 cup Edamame

3/4 cup Orange Juice
1 Tbsp. Reduced Sodium Soy Sauce
1 Tbsp. Arrowroot Flour
Whisk together.
Add to chicken and vegetables.
Stir in:
1/3 cup Mung Bean Sprouts
Heat until sauce thickens.

Serve over:
3 oz.  Whole Wheat Spaghetti

Top with:
1 1/2 tsp. Toasted Sesame Seeds
1 Tbsp. Mung Bean Sprouts

Countertop Sprouts
 Buy organic beans. Add to canning jar.
 Pour warm water over.
 Add a small amount of vinegar. Soak for 8 to 12 hours.
Cut a piece of cheesecloth to cover the mouth of the jar. Secure with a jar lid band. After seeds have soaked for 8-10 hours, pour water out through the cheesecloth. Change the cheesecloth every 2 days.
 3 times a day, pour room temperature water over the beans.
 Shake beans in water. Drain water through the cheesecloth top.
 Invert the jar to thoroughly drain the water.
Cover the upright jar and store at room temperature.
 These beans sprouted quickly. Store in a container on paper towels in the refrigerator. Discard after a few days.



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