Mung bean salad w/star anise, garlic, and lime
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried mung beans |
| 2 | tablespoons | Sugar |
| 4 | Star anise pods | |
| Juice of 1 lime | ||
| 2 | tablespoons | Canola oil |
| 2 | Scallions | |
| Green and white, minced | ||
| 1 | pinch | Red pepper flakes |
| 4 | Heads Belgian endive | |
| Ends discarded, shredded | ||
Directions
Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight. Drain beans.
In a large heavy pot, cover the beans with cold water and bring to a boil. Skim the surface when the water reaches a boil. Cover and cook for about 1 hour or until the beans are tender, skimming the surface occasionally to remove any scum that rises to the surface. Drain into a colander and rinse under cold running water to cool.
Cook the sugar, stirring constantly, in a heavy skillet over low heat until it dissolves and caramelizes, about 3 min. Add the star anise and lime juice and stir until the sugar completely dissolves. Remove from the heat.
Place the mung beans in a large bowl. Add the caramel mixture, then the oil, scallions, and red pepper flakes. Stir well and let cool to room temperature. Remove the star anise. Serve the beans on shredded endive.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 53
Submitted By DIANE LAZARUS On 11-24-95
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