Asian

Mung Beans in Coconut Milk takes 10 minutes to prepare.

Mung Beans in Coconut Milk takes 30 minutes to cook.

Mung Beans in Coconut Milk makes 6 servings.

The ingredients for Mung Beans in Coconut Milk are:

8 oz dried mung beans
4 oz shiitake mushroom, sliced
1/2 medium onion, finely chopped
1 Tbsp canola oil
1 Tbsp dried ginger
1 pinch red pepper flakes
5 -6 garlic cloves, minced
14 fl oz low fat coconut milk
1 Tbsp low sodium soy sauce
2 c finely chopped chard leaves, kale, collard greens, turnip greens and/or spinach

Here is how you make Mung Beans in Coconut Milk:

Serving Size:?Serves 6Soak the beans in water for several hours or overnight. Drain, then cook them until tender. Drain.While the beans are cooking, saute the onion in the oil.When translucent, add ginger, pepper flakes, garlic, and coconut milk and simmer for 5 minutes.Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.Remove from heat and serve over rice, for example (not included in recipe).

The nutritional information for Mung Beans in Coconut Milk is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 137.1

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 134.5 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 5.3 g
• Protein: 4.2 g

Mung Beans in Coconut Milk is Asian cuisine.

The dietary needs meet for Mung Beans in Coconut Milk is Vegan