mung bean salad

serves 2

185 g (6½ oz/2 cups) mung bean sprouts

2 teaspoons coconut oil (see note)

1 large brown onion, thinly sliced

2 garlic cloves, crushed

1 teaspoon grated fresh ginger

60 ml (2 fl oz/¼ cup) shoyu (Japanese soy sauce)

1½ tablespoons brown rice vinegar (see note)

1 teaspoon sesame oil

Put the mung bean sprouts in a colander and pour boiling water over them. Drain well.

Heat the coconut oil in a large frying pan over medium–high heat. Cook the onion, garlic and ginger for about 5 minutes, or until softened. Add the shoyu, rice vinegar and sesame oil and cook for a further 2 minutes, stirring well to combine. Remove from the heat and stir in the sprouts. Transfer to a serving bowl and serve immediately.

Note: You can also serve this salad on a bed of steamed rice or with lightly pan-fried tofu.

Brown rice vinegar is available from health food stores.