Name: Easy Mung Bean Stir Fry with Brown Rice
Prep time: 12 min
Cook time: 40 min
Total time: 40 min
Ingredients: 1 ½ cups medium grown brown rice; 3 cups water; 1 cup mung beans, uncooked; 3 cups vegetable broth; 1 tablespoon sesame oil; 1 large onion, sliced; 3 garlic cloves, minced; 1-inch ginger, peeled, finely shredded; 2 small fresh or dried chili peppers; 1 small bell pepper, sliced; 2 medium carrots (about 3 ounces each), sliced; 1 bunch (about 7 ounces) Chinese broccoli (or any type of broccoli), trimmed; 4 ounces mushrooms, sliced; 1 cup water; 1 large fresh orange, juiced (about 1/3 cup); 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 tablespoons corn starch

Description

This one-skillet mung bean stir fry with brown rice is a healthy, vegan, and gluten-free meal made with real, whole ingredients. Quick, hearty, and nourishing!

Ingredients

Scale

Brown Rice:

1 ½ cups medium grown brown rice
3 cups water

Mung Bean Vegetable Stir-Fry:

1 cup mung beans, uncooked
3 cups vegetable broth
1 tablespoon sesame oil
1 large onion, sliced
3 garlic cloves, minced
1-inch ginger, peeled, finely shredded
2 small fresh or dried chili peppers
1 small bell pepper, sliced
2 medium carrots (about 3 ounces each), sliced
1 bunch (about 7 ounces) Chinese broccoli (or any type of broccoli), trimmed
4 ounces mushrooms, sliced

Sauce:

1 cup water
1 large fresh orange, juiced (about 1/3 cup)
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons corn starch

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Instructions

Place water and rice in a small pot or rice cooker/Instant Pot, cover, and cook until tender (about 40 minutes).
Meanwhile, cook mung bean vegetable stir-fry.
Place mung beans and vegetable broth in a large sauté pan, skillet, or wok, cover with a lid, and heat over medium setting. Cook, stirring frequently, for about 25 minutes. There should be small amount of liquid left in the pan, and do not drain it.
Add sesame oil, onion, garlic, ginger, and peppers to the pan with mung beans, and stir-fry for about 4 minutes. If mixture becomes dry and sticks to the pan, add a few tablespoons of water as needed.
Add bell pepper, carrots, and broccoli, and cook for about 8 minutes, stirring frequently. If mixture becomes dry and sticks to the pan, add a few tablespoons of water as needed.
Add mushrooms and cook for an additional 2 minutes.
Make the sauce by mixing together water, orange juice, soy sauce, rice vinegar, and cornstarch with a whisk until smooth.
Add the sauce to the pan or wok with mung beans and vegetables. Stir for about 2-3 minutes, until mixture is thickened and bubbly.
Makes 6 servings. Serve 1 ¼ cups mung bean vegetable mixture with ½ cup cooked brown rice.

Prep Time: 12 minutes
Cook Time: 40 minutes

Nutrition

Calories: 275
Sugar: 8 g
Sodium: 871 mg
Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 54 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg