Sweet and Sour Sweet Potatoes with Mung Beans
  • 1tbsp olive oil
  • 2 onionssliced
  • 4 sweet potatoesdiced about 1/2-1 inch
  • 2 Golden Yukon Potatodiced about 1/2-1 inch
  • 1 tomatodiced
  • 1 carrotsliced about 1/4 inch
  • 1 red or green peppercut about 1/2-1 inch pieces
  • 1cup dried mung beans
  • 1 juiced lemoncan add more, if desired
  • 1/4cup white balsamic vinegar
  • 1/2tsp Chinese Five Spice blend
  • 1/2tsp red chili flakesor to taste–these add a big kick quickly
  • saltto taste
  • 1cube bouillonI used “Not Chicken” vegetable bouillon
  • 1cup dried mung beanscan be found in the bulk food section of Whole Foods and other grocers
  • 2tsp corn starchif desired
  • water
  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.