Mung beans with homemade spinach pesto

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WARNING:  I haven’t used mung beans aka bean sprouts in a long while and got a packet from the supermarket when they were on offer. I didn’t read the instructions on the packet until after I had my meal and noticed that the package had a small warning notice advising not to eat them raw and they should always be cooked. When I searched on the internet this is to avoid a risk of food poisoning.

Following are print screen tips regarding same.

If you are in any way put off them, of course avoid them.

A light meal that takes minutes to prepare and minutes to cook.

Prepare:-

Rinse one handfuls of each mung beans (aka bean sprouts), sugar snap peas, baby sweetcorn.

Rinse a handful of kale and remove any hard stems.

Slice one large chestnut mushroom into long thin slices

Grate the zest from a small orange

Grate 2 garlic cloves
Rinse and halve 10 cherry tomatoes
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You will need a hand blender for the pesto. My hand blender has a bowl fitment which makes this easier:

Rinse a handful of spinach and add it to your bowl along with 12 cashew nuts. 1 tbsp grated parmesan and 1 tsp olive oil. Blitz for about 10 seconds until a smooth paste is formed.

Heat 2tsp sesame oil in a deep non stick pan using high hob heat and cook the mung beans for 2 minutes stirring constantly. Make a well in the middle of the pan and add everything else EXCEPT the pesto and begin to combine the food whilst stirring continuously for another two minutes.

Spoon the pesto into the pan along with a dash of both light and dark soy sauce again stirring to combine for about 10 seconds. Put a lid on the pan, turn off the heat and leave for 3 minutes.

Serve with a drizzle of sesame oil.

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