Sweet and Sour Sweet Potatoes with Mung Beans

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This warm potato dish has a kick to it with the lemon, balsamic, Chinese five spice, and red chili flakes. The small, soft mung beans–one of the healthiest you’ll find–add a fantastic boost of phenol, protein, fiber and other nutrients which help defend against chronic age-related diseases including diabetes, cancer, obesity and cardiovascular disease. Serve this dish with brown rice, if desired. Enjoy!

Sweet and Sour Sweet Potatoes with Mung Beans
Print Recipe
Servings
6 servings
Servings
6 servings
Sweet and Sour Sweet Potatoes with Mung Beans
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. In a pot on the stove, boil 3 or so cups of water and add 1 cup rinsed mung beans. Cook for about 20-30 minutes until soft. I like them very well cooked to the point that they split apart.
  2. In a wok or large pan on medium heat, add a drizzle of olive oil, onions and potatoes. Sautee for about 10 minutes, stirring occasionally. Add tomato and carrot and about 1/4 cup water. Cook about 10 more minutes. Add red or green pepper, bouillon, lemon juice, vinegar, Chinese five spice, red chili flakes and salt and cook about 10 more minutes. Mix cornstarch in a little cool water, then add to dish while cooking on stove to thicken sauce, if desired.
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