Legumes #13 mung beans

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Ingredients

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Directions

LEGUMES

: ---------> sources <-------- : See "Legumes #01", for list : Researched, and shared by : Dorothy Hair 06/94 : Mung Beans

: (Phaselous aureus)

: Bean Thread Vermicelli : Mung Bean Flour

The Mung bean (Vigna radiata) is a hairy, erect, bushy plant that grows to 3 feet with small, round, green beans (Phaselous aureus) that are extensively used in Asian cooking.

The young leaves and green pods of the mung bean can be used as a vegetable. The pods can be dried, boiled whole, or split; or else parched and ground into flour. Although usually we may be more familiar with the mung bean in sprouted form, the legumes are also dried and boiled as lentils; cracked to use in patties and fritters; and ground into flour, used mainly for desserts. Mung beans, cooked into a porridge with ginger, were once widely acclaimed in Asia as a remedy for beriberi.

The green lentil is in fact a mung bean, which is used in India in its dried state to make dal. Red Mung beans are more popular than their green cousin in the Indian states of Gujarat and Rajasthan. Here they are cooked ripe as a vegetable, are dried to use as a dal or are sprouted. The fresh sprouts are very crunchy and are available in most Asian markets, where the mung beans sprouts are also sold canned. The Cantonese remove the roots and seed pods of the mung bean sprouts and stir-fry them with wide rice ribbon noodles.

In the Sichuan province of China, a mung bean jelly is made that is similar to the soybean curd. It can be candied as snacks and it is also added to desserts. Bite sized cubes of the bean jelly, dipped in spicy condiments, are sold by street vendors and in restaurants. One specialty of the province is crucian carp steamed in a sauce of chilies, fermented black beans, and garlic, with cubed mung bean jelly added at the last moment. The texture is slightly rubbery; the flavor neutral, and it nicely absorbs the accompanying seasonings.

The clear jelly-like "cellophane" vermicelli used in China, Vietnam and many other parts of Asia is made from mung flour. It is made by extruding a paste of mung bean flour and water, which is then dried.

Bean thread vermicelli is cooked as noodles and is used in soups, braised dishes and hot pots. In Sichuan and neighboring Tibet, it is softened in water, then stir-fried with shredded black wood fungus, chili and bean pastes to make a delicious vegetarian dish. In Indonesia, Malaysia and Singapore, and to a lesser extent, in other parts of Southeast Asia, the boiled noodles are added to sweet drinks and desserts, usually in combination with palm sugar syrup, coconut milk, and diced vegetables such as yam or sweet potato, or sweet corn kernels. When dry they are so tough that they become slippery, soft and gelatinous. In appearance and characteristics they are similar to the Japanese shirataki noodles, for which, being more readily available, they can be substituted.

Mung Bean Flour resembles arrowroot in appearance and cooking properties. It is sold in three forms; in its natural color, or dyed pink or green, for use in making a variety of popular South Asian sweets. Arrowroot or tapioca flour, tinted with food coloring, or pandanus essence can be substituted These little beans are the easiest of all to sprout. Soak a handful overnight in a glass container. Next day, strain them, and cover the container with cheese-cloth. Put them in a dark place and keep them slightly moist- not dry or they will shrivel, and not wet or they will mold. When sprouts are 1 inch to 2 inches long, usually within 3 days, they are ready. They are long, silvery in color, with a small yellow-green pod on top. Before they are eaten they should be exposed to the sun to manufacture chlorophyll. Seeds double their nutritive value when sprouted; and the amount of folic acid, which prevents pernicious anemia quadruples. Use sprouts in salads, sandwiches, or in soup. They can also be sauteed very lightly in oil so they will retain their juicy, crunchy texture. They have a delicate taste and are crisp but perishable.

From: Dorothy Hair Date: 06-03-94 Submitted By DIANE LAZARUS On 11-07-94

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